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Herb-Grilled Salmon with Mango Salsa


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  • 4 (6-ounce) salmon fillets (about 1 inch thick) or halibut or tuna
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
  • OR
  • 1 teaspoon vegetable oil
  • AND
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • Mango Salsa
  • 4 cups hot cooked rice
  • 1 cup cubed peeled ripe mango
  • 1 cup sliced banana
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh orange juice
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 (8-ounce) can unsweetened pineapple chunks drained
  • 1 serrano chile seeded and finely chopped


Servings 1


Step 1

Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.

Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.

Serving Size: 5 ounces salmon, 2/3 cup Mango Salsa, and 1 cup rice

To Make Mango Salsa:

Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.

Yield: 2 2/3 cups
Serving Size: 2/3 cup


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