Chili-Rubbed Salmon with Mango-Peach Salsa

6
0
0
Smartpoints value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.

Ingredients

peach(es)

1 large, ripe, diced

mango(es)

¾ cup(s), ripe, diced

uncooked red onion(s)

¼ cup(s), minced

cilantro

2 Tbsp, fresh, minced

jalapeño pepper(s)

1 small, seeded, minced (don’t touch seeds with bare hands)

fresh lime juice

2 tsp

honey

½ tsp

olive oil

½ tsp, extra virgin

kosher salt

1 pinch

chili powder

1 tsp, ancho variety

ground cumin

1 tsp

dried oregano

½ tsp

kosher salt

¾ tsp

uncooked farmed skinless salmon fillet(s)

1 pound(s), boneless, cut into 4 fillets

cooking spray

2 spray(s)

Instructions

  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeno, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Serving size: 1 salmon fillet and 1/3 c salsa

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