Salmon with Mango and Peach Salsa

Salmon with Mango and Peach Salsa
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
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Summary
Packed with the natural sweetness of mango and peaches, the salsa in this dish gets its kick from jalapeño and cumin. It’s the perfect foil for the richness of heart-healthy salmon. Serve with Lemon-Mint Sugar Snap Peas for a bright and refreshing meal.
  • Prep time
    15 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    3 oz fish and 2 tbsp salsa
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 oz fish and 2 tbsp salsa
  • Amount per serving Calories 260

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 170mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 11g
    • Added Sugars 0g
  • Protein 32g
  • Potassium 790mg
  • Phosphorus 390mg

Choices/Exchanges: 1 Fruit, 4 Lean protein

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • chopped fresh peach or 1 (8-oz) can peaches packed in water (drained if canned)
    1 cup
  • mango (chopped)
    1
  • chopped fresh cilantro
    1/4 cup
  • chopped red onion
    3 tbsp
  • jalapeño pepper (seeded and chopped)
    1
  • lime zest
    1 tsp
  • lime juice
    2 tbsp
  • ground cumin
    1/4 tsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • salmon
    4 fillets (about 20 oz total)
Directions

Directions

  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a grill pan with cooking spray and heat over medium-high heat.

  2. In a medium bowl, stir together the peaches, mango, cilantro, onion, jalapeño, lime zest and juice, and cumin. Set aside.

  3. Sprinkle the salt and pepper over the fish. Using your fingertips, gently press the seasonings so they adhere to the fish.

  4. Grill the fish with the skin side up for 4 minutes, or until browned. Using a spatula, turn over the fish. Grill for 3–4 minutes, or until the desired doneness.

  5. Transfer the fish with the skin side down to plates. Spoon the salsa on top of or alongside the fish.

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