Salmon with Mango Salsa
A delightful and nutritious dish that combines rich, smoky salmon with a refreshing mango salsa.
Ingredients
For the Salmon
- 20 ounces salmon filet (about 1.25 lbs) Choose quality salmon with vibrant coloring.
- 1 tablespoon smoked paprika
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional) Adjust based on heat preference.
- 0.5 teaspoon garlic powder
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- Olive oil Olive oil For brushing the foil.
For the Mango Salsa
- 2 large ripe mangoes (chopped or 2 cups frozen mango)
- 0.5 small red onion (diced)
- 0.5 medium sweet bell pepper (chopped)
- 1 jalapeno (seeded and diced)
- 1 squeeze lime
- Fresh chopped cilantro To taste.
- Salt and pepper to taste Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to high heat, aiming for about 500-550 degrees Fahrenheit.
- Prepare a large piece of heavy-duty aluminum foil and lightly brush it with olive oil.
- In a bowl, mix together the spices: smoked paprika, kosher salt, black pepper, cayenne pepper (if using), and garlic powder.
- Rub the spice mixture on both sides of the salmon filet.
- Whisk together the honey and apple cider vinegar until smooth.
- Lay the seasoned salmon onto the foil, pour the honey mixture over the top, and seal the foil tightly.
Cooking
- Place the sealed foil packet on the preheated grill and cook for about 9 minutes.
- Carefully open the foil packet (steam will escape) and let the salmon grill for an additional 2-4 minutes until it flakes easily with a fork.
- Let the salmon rest for about 5 minutes before serving.
Making Mango Salsa
- In a bowl, combine chopped mangoes, diced red onion, chopped bell pepper, diced jalapeno, and chopped cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper to taste.
Serving
- Divide the salmon into portions and spoon the mango salsa over each piece before serving.
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Notes
For variations, consider adding avocados to the salsa, or adjusting spices to your taste. Store leftover salmon in the fridge for up to 3 days, and store salsa separately for optimal freshness.