Salmon with Mango Salsa
The mango salsa is a perfect, sweet compliment to a simple grilled salmon. You could easily substitute peaches if you can't find good mangoes.
Servings: 4 people
Ingredients
- 2 pounds salmon, skin-on and bones removed
- olive oil, kosher salt, and pepper
Mango Salsa
- 1 large mango if buying fresh, you want it to be firm with a slight give when pressed, like an avocado.
- 1/4 cup fresh cilantro
- 1/2 red bell pepper, chopped
- 1 small shallot, chopped
- 1/2 watermelon radish chopped (or regular red radish if you can't find)
- 1/4 green jalapeno, seeds and membrane removed, minced the seeds and membrane contain the most heat. You can adjust accordingly to your personal heat level preference.
- 1 tsp distilled white vinegar
- kosher salt to taste
Instructions
- Use a peeler to peel the skin from the mango. Slice around the largest diameter of your mango, avoiding the pit. Martha has a great video here. Add chopped cilantro, red bell pepper, radish, vinegar, and chopped shallot. If using jalapeno, remove the seeds and membrane first, then dice into small pieces. If you'd like a little salt, I added about 1/4 tsp. You can taste it and see what you think it needs. Cover and place the salsa in the fridge. This can be made 1 day ahead.
- Turn grill to high heat till it reaches 425-450 degrees F. Drizzle salmon with extra virgin olive oil on both sides and sprinkle with some kosher salt and pepper. Place on top of a sheet of tin foil, skin side down.
- Once grill has reached desired temperature, place salmon with the foil directly on the heat. Close the cover to the grill and cook for 8-12 minutes or until the fat *just starts* to render on top of the salmon. If you allow it to fully render, it will be overdone.
- If salmon has been cooked all the way through, serve immediately. If middle of filet is still raw, allow salmon to rest 5 minutes loosely covered in aluminum before serving.
Notes
- Cut a slit into thickest part of filet. Depending on desired level of doneness, middle of fillet should be just slightly darker pink.
- Desired level of doneness is a matter of preference. I prefer mine more medium well, my husband prefers straight up medium. If you prefer more medium, shoot for 8-10 minutes of cooking time.
- You can also cook the salmon directly on the grill, just make sure you oil the salmon well.
- This can also easily be made in the oven by roasting at 400 degrees for 13-15 minutes.
- Plan on about 6oz per person for individual pieces, or 1/2 pound salmon per person.
Nutrition
Calories: 366kcal | Carbohydrates: 10g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 110mg | Potassium: 1305mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1186IU | Vitamin C: 42mg | Calcium: 42mg | Iron: 2mg
