Grilled Spiced Salmon with Zesty Mango Salsa
September 18th, 2018The Inflammation-Fighting Wild Salmon Recipe You Need In Your Life
This zesty recipe for grilled salmon with mango salsa is a constrast of flavor profiles — juicy, sweet fruit with richly spiced salmon. An easy Mexican-inspired spice rub gives the salmon fillets a pop of heat and adds color to the fish.
You can find the ingredients for the Mexican Spice Blend on the blog. Make a small batch of this, and stash it in the pantry as an easy secret ingredient to use for any meal.
Grilled Spiced Salmon with Zesty Mango Salsa
By Wild Alaskan Company
The recipe for a homemade Mexican Spice Blend is linked above.
Prep time
35 minutes
Cook Time
10 minutes
Total time
45 minutes
Yield
2 servings
Ingredients
- 2 (6-ounce) portions Sockeye Salmon or Coho Salmon
- Salt and freshly ground black pepper
- 1 to 2 teaspoons Mexican Spice Blend (link to recipe above)
- 1 ripe mango, peeled, cored, chopped
- 1 green onion, chopped, white and green
- Juice of one small lime
- ½ anaheim chile pepper or similar, seeds removed (for even more spice, substitute jalapeño, chopped fine)
- ½ cup fresh cilantro, chopped
Instructions
1. Using a clean kitchen towel or paper towel, pat salmon fillets dry. Season with salt and pepper, then rub with Mexican spice blend. Let rest for 15 minutes.
2. Meanwhile, preheat a cleaned and oiled grill or grill pan to medium-high heat.
3. In a small mixing bowl, toss mango, onion, lime, chile, and cilantro with a 1 teaspoon of salt. Set aside.
4. Carefully place salmon skin-side down onto lightly oiled grill and cook for about 2 to 3 minutes, or until fillet releases easily from the grates with the help of a fish spatula. Flip and grill remaining side for about 2 to 3 minutes depending on thickness of fillet, or until center of fillet registers at 125F on an instant-read thermometer for medium-rare doneness.
5. Transfer salmon to serving platter and serve alongside mango salsa. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
