Grilled Salmon with Mango and Tomato Salsa

Grilled Salmon with Mango and Tomato Salsa
Source: Diabetes Superfoods Cookbook and Meal Planner/Diabetes Forecast . Recipe Credit: . Photo Credit: Photography by Jessica Dean; food styling by Annie Whyte; Art Direction by Haleigh Eason.
Summary

Mango and other fruit can add a slight sweetness to any salsa. It works particularly well with this slightly spicy salmon dish. Grilling salmon fillets with the skin on makes them easier to flip and helps prevent sticking. Oiling your grill grates can also prevent sticking: dip a balled up paper towel in oil and rubbing lightly over clean grill grates.

You could also cook the salmon in the oven: Preheat oven to 425 degrees and bake the salmon in a shallow baking pan for about 10 minutes or until cooked through.

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here

This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    15 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1 salmon filet (4 oz) with 1/2 cup salsa
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 salmon filet (4 oz) with 1/2 cup salsa
  • Amount per serving Calories 220

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 190mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 8g
  • Protein 23g
  • Potassium 640mg
  • Phosphorus 320mg

Choices/Exchanges: 1/2 Fruit, 1 Nonstarchy vegetable, 3 Lean protein

Ingredients

Ingredients

  • chili powder
    1 tbsp
  • cumin
    1 tbsp
  • garlic powder
    1/4 tsp
  • ground cinnamon
    1/4 tsp
  • salt
    1/4
  • salmon with skin on (cut into 6 (4-oz) fillets)
    1 1/2 lbs
  • canola oil
    1 tbsp
  • diced mango
    1 1/2 cup
  • diced tomatoes
    1 1/2 cup
  • lemon (juiced, divided use)
    1
  • chopped fresh cilantro
    1/2 cup
Directions

Directions

  1. Preheat the grill to medium high heat.

  2. In a small bowl, combine chili powder, cumin, garlic powder, cinnamon, and salt. Sprinkle the spice mixture evenly over the salmon fillets.

  3. Lightly oil the grill grates with the canola oil. Place the salmon on the grill, skin side down. Cook uncovered for 7 to 8 minutes, turning halfway through. The salmon is done when it flakes easily with a fork.

  4. While salmon is cooking, combine mango, tomatoes, cilantro, and half of the lemon juice in a medium bowl.

  5. Remove salmon from grill and spritz with remaining lemon juice. Serve each fillet with 1/2 cup salsa.

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