Chili-rubbed salmon with mango-peach salsa
1
Points®
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)
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 tsp 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 cup salsa
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