Chili-rubbed salmon with mango-peach salsa
1 large, ripe, diced
¾ cup(s), ripe, diced
Uncooked red onion(s)
¼ cup(s), minced
2 Tbsp, fresh, minced
1 small, seeded, minced (don’t touch seeds with bare hands)
Fresh lime juice
½ tsp, extra virgin
1 tsp, ancho variety
Uncooked farmed Atlantic salmon skinless fillet(s)
1 pound(s), boneless, cut into 4 fillets
- 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).
- In a small bowl, combine chili powder, cumin, oregano and 3/4 tsp salt; rub over both sides of salmon.
- 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.
- Serving size: 1 salmon fillet and 1/3 cup salsa