Salmon with Mango Salsa
- Number of Servings: 4
Ingredients
4 (6 ounce) wild sockeye salmon filletscanola oil spray (I use my misto)1/4 teaspoon freshly ground black pepper1 teaspoon fine sea salt, divided1/4 tsp cumin1/4 tsp ancho chile powder3 medium mangoes, preferably Ataulfo (also called Champagne mangoes), peeled, pitted and diced1 fresh jalapeņo pepper, seeded and finely chopped, or to taste (I left my seeds in, but you can remove them if desired)1 shallot, finely chopped1 1/2 tablespoon lime juice1/4 cup chopped fresh cilantro, plus more for garnish
1. Preheat oven to 425°F or preheat grill to medium.
2. Spray salmon flesh with canola oil spray and sprinkle with pepper, 1/2 teaspoon salt, cumin, and ancho chile powder. Place salmon skin-side down in an 8-inch square baking dish (or place on hot, oiled grill). Bake or grill for 6-10 minutes, until cooked through.
3. Meanwhile, in a medium bowl, combine mangoes, jalapeņo, shallot, lime juice, remaining 1/2 teaspoon salt, and 1/4 cup chopped cilantro.
4. Sprinkle mango mixture over cooked salmon, and sprinkle with additional cilantro.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Spray salmon flesh with canola oil spray and sprinkle with pepper, 1/2 teaspoon salt, cumin, and ancho chile powder. Place salmon skin-side down in an 8-inch square baking dish (or place on hot, oiled grill). Bake or grill for 6-10 minutes, until cooked through.
3. Meanwhile, in a medium bowl, combine mangoes, jalapeņo, shallot, lime juice, remaining 1/2 teaspoon salt, and 1/4 cup chopped cilantro.
4. Sprinkle mango mixture over cooked salmon, and sprinkle with additional cilantro.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 14.6 g
- Cholesterol: 105.4 mg
- Sodium: 666.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.9 g
- Protein: 37.3 g
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