Mango salsa salmon is a vibrant and flavorful dish that combines the sweet and tangy flavors of mango salsa with the rich and flaky texture of salmon. This dish is perfect for a summer meal, as it is light and refreshing, yet still satisfying. The mango salsa adds a pop of color and flavor to the salmon, while the salmon provides a hearty and protein-packed base. This dish can be easily prepared in under an hour, making it a great option for a weeknight meal.
Let's cook with our recipes!
MANGO SALSA SALMON
This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.
Provided by KASIAN
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Line a broiler pan with foil.
- Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
- Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 24 g, Cholesterol 99.1 mg, Fat 28.8 g, Fiber 3.3 g, Protein 35 g, SaturatedFat 5.2 g, Sodium 106.5 mg, Sugar 18.5 g
SALMON WITH MANGO SALSA
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
- Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
- To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 294 g, Fat 11 g, Fiber 1 g, Protein 34 g
SALMON WITH MANGO-CITRUS SALSA
My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 13
Steps:
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
BAKED SALMON WITH MANGO SALSA
I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought salsa it was still great.
Provided by baezus
Categories Kosher
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
- For the baked salmon: preheat oven to 400 degrees.
- Place fillets on a baking sheet lined with parchment paper.
- Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
- Cover with seasame seeds.
- Bake for 10-12 minutes.
- Serve with mango Salsa.
JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA
Steps:
- Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
SALMON TACOS WITH MANGO SALSA
Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.
Provided by AKjen
Categories Main Dish Recipes Taco Recipes
Time 2h3m
Yield 6
Number Of Ingredients 17
Steps:
- Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
- Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
- Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
- Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
- Heat tortillas in the preheated oven until warmed through, about 5 minutes.
- Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
Nutrition Facts : Calories 876 calories, Carbohydrate 85.2 g, Cholesterol 93.7 mg, Fat 46.4 g, Fiber 20.1 g, Protein 38.4 g, SaturatedFat 11.5 g, Sodium 273.8 mg, Sugar 20.9 g
GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA
Steps:
- Preheat a grill to medium.
- Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
- Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
- Combine all ingredients thoroughly.
- In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
SALMON WITH CHILI-MANGO SALSA
Provided by Janos Wilder
Categories Citrus Fish Fruit Backyard BBQ Dinner 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
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- 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.
BRAZILIAN GRILLED SALMON WITH MANGO SALSA
I once went to a fabulous Brazilian restaurant, where they made something similar to this recipe. I recreated it, with some tweaking, to rave reviews. Drizzle with warm coconut cream before serving if desired.
Provided by modestalmond
Categories World Cuisine Recipes Latin American South American Brazilian
Time 4h55m
Yield 4
Number Of Ingredients 11
Steps:
- Place cedar plank on a rimmed baking sheet. Cover with water. Let soak, at least 4 hours. Drain; rub one side with 1 teaspoon vegetable oil.
- Combine mangoes, onion, cilantro, jalapeno pepper, lime juice, olive oil, orange juice, salt, and pepper in a large bowl; mix thoroughly.
- Season salmon with salt and pepper. Place on the oiled side of the cedar plank and cover with mango mixture.
- Turn the burners on one side of an outdoor grill to high heat, and the other side to low heat.
- Transfer cedar plank to the side of the grill preheated to low heat. Close grill and cook, checking often and spraying plank with water if needed, until salmon flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 29.7 g, Cholesterol 82.5 mg, Fat 19.1 g, Fiber 3.5 g, Protein 30.3 g, SaturatedFat 3.7 g, Sodium 126.4 mg, Sugar 24.4 g
SPICY GRILLED SALMON WITH MANGO, RADISH, AND LIME SALSA
Provided by Tyler Florence
Categories main-dish
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
- Heat the grill to medium high.
- Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
- To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
- Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
GRILLED GINGER-TERIYAKI SALMON WITH HONEY-MANGO SALSA
It's magic from the grill. Salmon gets jazzed with a mighty marinade and a mango salsa.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
- In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
- Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
- Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 15 g, TransFat 0 g
GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA
Fresh Salmon is just the best. I go fishing in Alaska once a year and bring home a fair amount. Testing different peoples recipes is great. This one is from EMERIL. I keep some of his Essence on hand at all times. The fruit salsa is so refreshing and a great summer time addition to the fish. I have not tried it on other fish but I am sure it would be great.
Provided by Gone Fishin
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a grill to medium. I also grilled mine on a cedar plank.
- Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence(2 teaspoons), salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
- Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
- For the Salsa:.
- In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
I'm always looking for a new way to use guava paste, as I seem to always have a good lot of it around. This is a nice twist on the typical old salmon dish--in that it offers a slightly sweeter taste than I am used to. From Simply Delicioso.
Provided by Pikake21
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- For the barbecue sauce:.
- Heat the oil in a large skillet over medium-high heat for 1 minute.
- Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
- Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
- Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
- Turn off the heat and let the sauce cool slightly.
- Discard the star anise; transfer the mixture to your blender and puree.
- With the motor running add the lime juice and rum.
- Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
- Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat.
- Add the beans and gently toss everything together.
- Heat your broiler to high.
- Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape.
- Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
- Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
Nutrition Facts : Calories 739.5, Fat 34.7, SaturatedFat 5, Cholesterol 137.5, Sodium 615, Carbohydrate 48.1, Fiber 8.7, Sugar 23.8, Protein 59.5
GRILLED SALMON WITH PINEAPPLE, MANGO, AND STRAWBERRY SALSA
Make and share this Grilled Salmon With Pineapple, Mango, and Strawberry Salsa recipe from Food.com.
Provided by chef 998002
Categories Healthy
Time 10m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a grill to medium.
- Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
- Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA
Make and share this Pan-Fried Salmon With Mango-Cucumber Salsa recipe from Food.com.
Provided by AZFoodie
Categories Lactose Free
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
- To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
- Lightly coat both sides of the salmon in olive oil (spray or with brush).
- Sprinkle spice mixture on both sides of Salmon.
- Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
- Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
Nutrition Facts : Calories 221, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 244, Carbohydrate 23.6, Fiber 2.2, Sugar 18.6, Protein 23.4
SALMON WITH CORIANDER/CILANTRO MANGO SALSA
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal. Cooking time does not including resting time or chilling time if you choose that option.
Provided by The Flying Chef
Categories < 60 Mins
Time 50m
Yield 5-10 serving(s)
Number Of Ingredients 16
Steps:
- Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
- Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
- Salmon.
- Pre-Heat oven to 190 degrees Celsius.
- Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
- Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
- Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
- Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
- To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
SALMON WITH MANGO, BLACK BEAN AND CORN SALSA
Categories Fish
Number Of Ingredients 12
Steps:
- 1. Cook corn in skillet - pour in rest of salsa ingred 2. Cook fish - serve salsa on top
PLANKED SALMON WITH PEACH MANGO SALSA
Try this restaurant-style specialty in your own backyard!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
- Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
- Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 16 g, TransFat 0 g
PHYLLO-CRUSTED SALMON ROULADE WITH MANGO SALSA
Steps:
- PREHEAT OVEN TO 400 degrees. Spread salmon evenly with Salmon Marinade, making sure that it does not spill onto phyllo sheet 2 inch border. Using the greased wax paper or foil (under the phyllo sheets and salmon) as support, start on the longer sides of the phyllo/salmon fillet, & begin rolling as you would for a jellyroll. Once you have created your roulade, place phyllo-crusted salmon on a greased cookie sheet, tucking in short ends and placing seam side down. Chill for 1/2 hour to insure flakiness of phyllo-crust. Bake for 15-20 min or until golden brown. While still warm, cut into 1-1 1/2 inch slices and place atop a bed of baby spinach leaves with stems removed. Place 1/2 cup chilled Mango Salsa atop roulade and serve with a lime wedge and a sprig of mint or cilantro.
Tips:
- For the freshest mango salsa, use ripe mangoes that are slightly firm to the touch.
- If you don't have fresh mangoes, you can use frozen or canned mangoes. Just be sure to thaw frozen mangoes before using.
- To make the salsa ahead of time, simply combine all of the ingredients and refrigerate for up to 24 hours. The flavors will meld together and the salsa will be even more delicious the next day.
- Serve mango salsa with grilled or baked salmon, fish tacos, or as a topping for salads and grilled vegetables.
- If you want a spicier salsa, add a jalapeño pepper or some cayenne pepper.
- For a sweeter salsa, add a little bit of honey or agave syrup.
- If you don't have cilantro, you can substitute parsley or basil.
Conclusion:
Mango salsa is a refreshing and flavorful condiment that is perfect for summer gatherings. It is easy to make and can be customized to your own taste preferences. Whether you like it spicy, sweet, or somewhere in between, mango salsa is a delicious way to add some tropical flair to your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love