Salmon with Mango Salsa

Salmon with Mango Salsa
Servings: 4 Prep 15 mins Cook 12 mins Start to Finish 27 mins


  • 1 large, ripe mango
  • 1 red bell pepper, cored, seeded and chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut in half
  • 1/4 teaspoon ground cumin
  • Salt
  • Freshly ground black pepper
  • 4 6-ounce boneless salmon filets
  • 1 teaspoon olive oil

Make It

1. Slice mango lengthwise along both sides of pit and twist apart so you have two halves. Using a sharp knife, cut around the edges of the pit; remove and discard. Score the interior fruit of both halves to form a tic-tac-toe pattern. Using a spoon, scoop the mango cubes into a small bowl.

2. Add bell pepper, cilantro, juice of half a lime and cumin to bowl. Toss mixture gently and season with salt and pepper to taste.

3. Preheat broiler. Place salmon filets skin side down on a baking sheet lined with aluminum foil. Coat fish with olive oil and sprinkle with salt and pepper to taste. Broil for 10-12 minutes, or until fish flakes easily.

4. Using a spatula, slide fish off baking sheet (the skin should stick to the foil; discard). Spoon salsa over fish and serve with remaining lime cut into wedges.

5. For a complete meal: Mix together thinly sliced red cabbage, red pepper and blanched snow peas. Toss with a low-fat vinaigrette to make a quick and tasty salad.