Salmon with Chili-Mango Salsa
In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
Citrus
Fish
Fruit
Backyard BBQ
Dinner
Latin American
Lime
Tropical Fruit
Mango
Salmon
Hot Pepper
Summer
Grill/Barbecue
Healthy
Party
Bon Appétit
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime peel
- 1 garlic clove, finely chopped
- Carbohydrate 18 g(6%)
- Cholesterol 94 mg(31%)
- Fat 37 g(57%)
- Fiber 2 g(9%)
- Protein 36 g(72%)
- Saturated Fat 7 g(36%)
- Sodium 104 mg(4%)
- Calories 547
Preparation Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
Preparation Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
