Salmon with Mango Salsa
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- whole(s) Salmon
- 2 mangoes, peeled and cut into ½˝ cubes
- 1 jalapeño pepper, seeded and diced
- ½ red onion, minced
- 2 cloves garlic, minced
- 1 cup cilantro, chopped
- 1 Tbsp. extra-virgin olive oil
- Zest and juice of 1 lime
- 1 tsp. salt, divided
- 1¼ tsp. ground black pepper, divided
- 2 pounds salmon fillet, skin on
- 1. To make salsa: Mix together mango, jalapeño, red onion, garlic, cilantro, olive oil, lime zest and juice, ½ tsp. salt, and ¾ tsp. pepper in a bowl. Stir. Cover and refrigerate.
- 2. Preheat broiler. Pat salmon dry with a paper towel and cut into 4 equal pieces. Sprinkle lightly with remaining ½ tsp. salt and ½ tsp. pepper. Over medium-high heat, preheat a heavy-bottomed, oven-safe skillet large enough to fit all the salmon, 3 to 4 minutes. Place salmon in skillet, skin side down, making sure not
- to crowd. Let cook, untouched, until flesh is opaque halfway up each fillet, about 6 minutes. (The salmon may sputter and smoke.)
- 3. Transfer skillet to oven and broil 2 to 3 minutes, until fish is cooked through and tops begin to brown. Remove from oven and let rest 3 minutes. Slide a metal spatula between skin and flesh to separate them. Serve skinless salmon topped with a generous spoonful of salsa.
- Makes 4 servings.
- Total time: 30 minutes
- Sent from my iPad
This recipe is a personal recipe added by SandyRobbins1 and has not been tested or endorsed by MyRecipes.
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Salmon with Mango Salsa Recipe at a Glance
- COURSE: Dips/Spreads