4 servings (serving size: 1 salmon fillet and 1/4 cup relish)
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
How to Make It
To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
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I'm giving this 3 stars only because the relish was 4 and the salmon was 2. None of the marinade's flavor came through and only succeeded in oversearing the fish and leaving charred residue behind. This would have been much better if I had simply seasoned and grilled the salmon (lovely wild-caught sockeye fillets) and served it with the relish. I also agree with another reviewer that lime juice would have been tasty (tastier?) in the relish. Perhaps half and half. I did double the relish recipe as it's good as is or with yogurt. I served this with jasmine rice and steamed haricots. Sad when the star of the meal is all the side dishes. Keeping the recipe just for the relish.
Have made this many times and it is always a hit. We prefer to grill the salmon on our Traeger. The smokiness of the grill really adds some nice flavor. If one wanted spice it up, some diced jalapeno in the relish would be good. So would some minced red onion.
Without the relish, this is VERY bland. I even added cayenne pepper to my marinade. My 13 year old son was adding cracked black pepper and 3 of my younger children were adding teriyaki glaze. Thought it would be a be livelier...especially with a hit of cayenne. The relish is good. However, will not be making this one again.
This was fine so I would rate it as "good," but we weren't crazy about it, and I'd rather make other salmon dishes like the CL bourbon salmon, the orange marmalade salmon, or the one marinated with pineapple juice. The salmon was nice and moist, but I didn't pick up much flavor beyond its own, and the fruit relish--despite my adding a half a jalapeno--seemed more like a fruit salad than a relish. I would recommend lime juice in the fruit relish--which I didn't use--and lime juice over the fish--which I did. Served with couscous and steamed swiss chard.
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