Salmon with Mango Salsa – A Fresh and Flavorful Fusion

This Salmon with Mango Salsa is a vibrant and refreshing dish that combines the smoky flavor of grilled salmon with the sweet, tangy mango salsa. The rich, omega-3-packed salmon pairs perfectly with the creamy avocado, crunchy red onion, and spicy jalapeños in the salsa, creating a balanced and satisfying meal. Whether baked or grilled, the combination of flavors makes this a perfect dish for a healthy weeknight dinner or a special summer gathering. You can even serve it with coconut rice for a complete meal.

Ingredients:

• 4 (4-6 oz) salmon fillets
  
  

• 2 tbsp soy sauce (or coconut aminos for gluten-free option)
  
  

• 1 tbsp maple syrup (or brown sugar)
  
  

• 2 tbsp olive oil
  
  

• 2 tbsp lime juice (about 1 lime)
  
  

• 2 cloves garlic, minced (or 1 tsp garlic powder)
  
  

• ½ tsp kosher salt
  
  

• 2 tsp Tajin (or red chili flakes and lime zest as substitute)
  
  

• 1 tsp paprika
  
  

• 1 tsp chili powder
  
  

For the Mango Salsa:

• 1 large ripe avocado, diced
  
  

• 1 large mango, diced
  
  

• ½ red bell pepper, diced
  
  

• 2 tbsp finely chopped cilantro
  
  

• ½ jalapeño, seeded and minced
  
  

• ¼ cup finely diced red onion
  
  

• 2 tbsp fresh lime juice (about 1 lime)
  
  

• ½ tsp kosher salt (plus more to taste)
  
  

Directions:

1. In a large bowl, whisk together soy sauce, maple syrup, olive oil, lime juice, garlic, salt, Tajin, paprika, and chili powder.
   
   

2. Add the salmon fillets to the marinade, tossing gently to coat. Let the salmon marinate for at least 20 minutes, or up to 3 hours.
   
   

3. While the salmon marinates, prepare the mango salsa by combining the diced avocado, mango, bell pepper, cilantro, jalapeño, red onion, lime juice, and salt in a medium bowl. Mix well and refrigerate until ready to serve.
   
   

4. Preheat the grill to medium-high heat (400-450°F) or preheat the oven to 400°F.
   
   

5. For grilling: Clean the grill grates and brush with oil using a paper towel. Grill the salmon skin-side down for 6-8 minutes, flipping halfway through, until it reaches an internal temperature of 135-140°F (remove from heat and let rest to reach 145°F).
   
   

6. For baking: Arrange the salmon fillets on a baking sheet lined with parchment paper, skin-side down. Bake in the preheated oven for 12-15 minutes or until the internal temperature reaches 135-140°F.
   
   

7. Serve the salmon topped with mango salsa, and enjoy with coconut rice or your favorite sides.
   
   

Nutritional Value (per serving):

• Calories: 370 kcal
  
  

• Carbohydrates: 18.7g
  
  

• Protein: 33.9g
  
  

• Fat: 19.3g
  
  

• Saturated Fat: 3g
  
  

• Cholesterol: 72.4mg
  
  

• Sodium: 765.2mg
  
  

• Potassium: 688mg
  
  

• Fiber: 4.3g
  
  

• Sugar: 10.6g
  
  

• Vitamin A: 126.5 IU
  
  

• Vitamin C: 37.2mg