Old Favorite from Cooking Light many years ago. Haven't made it for a while...but ran across it and decided I had to make it again. Just as good as I remember. The combination of cilantro and mint works well with the salmon and the serrano chile with the mint in the salsa creates that hot/cool sensation that just kind of sneaks up on you.
Herb-Grilled Salmon with Mango Salsa
Fresh herbs and spices give this heart-healthy superfood a flavor explosion. This recipes also work well with halibut or tuna.
More From Cooking Light
- Calories: 601
- Calories from fat: 25%
- Fat: 16.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 3.8g
- Protein: 41.2g
- Carbohydrate: 70.2g
- Fiber: 3g
- Cholesterol: 115mg
- Iron: 3mg
- Sodium: 383mg
- Calcium: 47mg
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Mango Salsa
- 4 cups hot cooked rice
- Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.
- Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.
You can substitute 1 teaspoon vegetable oil and 1/8 teaspoon ground red pepper for the hot pepper oil.
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