Salmon with Mango Salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Salmon with Mango Salsa calories by ingredient


Introduction

Adapted from Whole Foods Adapted from Whole Foods
Number of Servings: 4

Ingredients

    4 (6 ounce) wild sockeye salmon fillets
    canola oil spray (I use my misto)
    1/4 teaspoon freshly ground black pepper
    1 teaspoon fine sea salt, divided
    1/4 tsp cumin
    1/4 tsp ancho chile powder
    3 medium mangoes, preferably Ataulfo (also called Champagne mangoes), peeled, pitted and diced
    1 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 chopped
    1 1/2 tablespoon lime juice
    1/4 cup chopped fresh cilantro, plus more for garnish

Directions

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.

TAGS:  Fish |