Salmon With Sweet Mango Salsa

Oxmoor House
4 servings (serving size: 1 fillet and 1/2 cup salsa)


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1 (8-ounce) can pineapple tidbits in juice
1 peeled ripe mango, cut into 1/2-inch cubes
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon honey
1 finely chopped seeded jalapeño pepper
2 tablespoons brown sugar
1 teaspoon low-sodium soy sauce
Cooking spray
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon salt
1/4 teaspoon cracked black pepper


Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, mango, and next 6 ingredients in a small bowl; chill.

Combine reserved 3 tablespoons pineapple juice with brown sugar and soy sauce. Set aside.

Preheat broiler.

Place salmon on broiler rack coated with cooking spray; brush with half of glaze. Sprinkle fish with salt and pepper. Broil 5 minutes; turn and brush with remaining glaze. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve fish with salsa.

NOTE: Serve salsa within 30 minutes for peak flavor. You can prepare the ingredients in advance, but don't combine them until 30 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 333
Fat 10.6 g
Satfat 1.7 g
Protein 33.4 g
Carbohydrate 26.1 g
Cholesterol 91 mg
Iron 1.9 mg
Sodium 127 mg
Caloriesfromfat 29 %
Fiber 1.9 g
Calcium 43 mg