Chili-rubbed salmon with mango-peach salsa
1
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Serve this summery dish over salad greens for an easy weeknight supper. The fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. But, it would also be equally delicious with a mild-tasting fish like halibut or grouper or other lean protein options like chicken, pork, or even flank steak. Since the fruit salsa will hold-up well in the refrigerator for about 3 days, plan to make extra to partner with baked tortilla chips to enjoy as a snack later in the week. You can use a different stone fruit like a nectarine or plum in the place the peach if you’d like.
Ingredients
Peach
1 large, ripe, diced
Mango
¾ cup(s), ripe, diced
Red onion
¼ cup(s), minced
Cilantro
2 Tbsp, fresh, minced
Jalapeño pepper
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(es)
Chili powder
1 tsp, ancho variety
Ground cumin
1 tsp
Dried oregano
½ tsp
Kosher salt
¾ tsp
Uncooked farmed Atlantic salmon skinless fillet
1 pound(s), boneless, cut into 4 fillets
Cooking spray
2 spray(s)
