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Grilled Salmon with Mango and Tomato Salsa
15 min prep time
10 min cook time
6servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Photography by Jessica Dean; food styling by Annie Whyte; Art Direction by Haleigh Eason
How to Make Grilled Salmon with Mango and Tomato Salsa
Mango and other fruit can add a slight sweetness to any salsa. It works particularly well with this slightly spicy salmon dish. Grilling salmon fillets with the skin on makes them easier to flip and helps prevent sticking. Oiling your grill grates can also prevent sticking: dip a balled up paper towel in oil and rubbing lightly over clean grill grates.
You could also cook the salmon in the oven: Preheat oven to 425 degrees and bake the salmon in a shallow baking pan for about 10 minutes or until cooked through.
15 min prep time
10 min cook time
6servings
1 salmon filet (4 oz) with 1/2 cup salsa
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Step-By-Step Instructions:
- Preheat the grill to medium high heat.
- In a small bowl, combine chili powder, cumin, garlic powder, cinnamon, and salt. Sprinkle the spice mixture evenly over the salmon fillets.
- Lightly oil the grill grates with the canola oil. Place the salmon on the grill, skin side down. Cook uncovered for 7 to 8 minutes, turning halfway through. The salmon is done when it flakes easily with a fork.
- While salmon is cooking, combine mango, tomatoes, cilantro, and half of the lemon juice in a medium bowl.
- Remove salmon from grill and spritz with remaining lemon juice. Serve each fillet with 1/2 cup salsa.
Nutrition facts
6 Servings
-
Serving Size
1 salmon filet (4 oz) with 1/2 cup salsa
- Amount per serving Calories 220
-
Total Fat
9g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 190mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 8g
- Added Sugars 0g
- Protein 23g
- Potassium 640mg
- Phosphorous 320mg
Ingredients
chili powder
1 tbsp
cumin
1 tbsp
garlic powder
1/4 tsp
ground cinnamon
1/4 tsp
salt
1/4
salmon with skin on (cut into 6 (4-oz) fillets)
1 1/2 lbs
canola oil
1 tbsp
diced mango
1 1/2 cup
diced tomatoes
1 1/2 cup
lemon (juiced, divided use)
1
chopped fresh cilantro
1/2 cup
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