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Recipes
Spiced Salmon with Mango Salsa
4 servings
20 minutes total

Ingredients

  • 1 mango
  • 3 tablespoons fresh cilantro
  • 2 limes, for juice
  • 2 tablespoons diced fresh red onions
  • 1 tablespoon agave nectar (or honey)
  • ½ teaspoon kosher salt, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 lb sockeye (or coho) salmon fillet, skin removed
  • Cooking spray

Steps

    1. Preheat grill (or grill pan) on medium. Cut mango sides away from pit, scoop out flesh, and cut into ¼-inch cubes (1 cup). Chop cilantro. Juice limes (1 ½ tablespoons). Combine mangos, onions, cilantro, lime juice, agave, and ¼ teaspoon salt.
    2. Combine paprika, cumin, chili powder, and remaining ¼ teaspoon salt. Cut salmon into 4 equal pieces. Coat both sides of salmon with spray and spice mixture (wash hands). Place salmon on grill; grill 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Top with mango salsa and serve.

    Chef's Tip: To bake, preheat oven to 400°F and bake salmon 8–10 minutes until centers of fillets flake easily and are 145°F.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 200, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 55mg, Sodium 230mg, Total Carb 12g, Fiber 1g, Total Sugar 10g, (Incl. 4g Added Sugars), Protein 26g, Vitamin D 80%, Calc 2%, Iron 6%, Potassium 10%