Grilled Salmon with Mango Cucumber Mint Salsa
Grilled Salmon with Mango Cucumber Mint Salsa is a fast, fresh, healthy and flavorful dinner you'll be making all summer long.
Servings: 4 servings
Ingredients
- 16 ounces wild caught skin-on salmon fillets
- Kosher salt and fresh ground black pepper to taste
- 2 ataulfo mangos, peeled, pitted and diced
- 1/2 English cucumber, seeds scooped out and diced
- 3 tablespoons finely chopped red onion
- 1 jalapeño, stemmed, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh mint
Instructions
- Preheat grill to medium-high heat and brush or spray the grill grates with oil. Season the salmon with salt and pepper then place them on the grill flesh side down. Grill for 3 minutes then flip and grill another 3-4 minutes or until the internal temperature reaches 120° F.
- Remove the skin and let the salmon rest while you make the salsa.
- In a medium sized bowl add all of the ingredients for the salsa. Season with kosher salt (I used about a 1/2 teaspoon) and stir together until combined. Taste for seasoning then top the grilled salmon with it.
Notes
- An Ataulfo mango is also referred to as yellow, honey, Adaulfo, Adolfo, or Champagne mango.
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 116mg | Fiber: 2g | Sugar: 15g