Mango Salmon
Grilled salmon fillets topped with a fresh mango salsa, served with a side of seasoned rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Mango (peeled and diced) | 2 | Count |
| Red Onion (finely chopped) | 1 | Count |
| Red Bell Pepper (diced) | 1 | Count |
| Lime (juiced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Jalapeno (seeded and minced) | 1 | Count |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Rice (uncooked) | 2 | Cups |
| Chicken Broth (for cooking rice) | 4 | Cups |
| Butter (unsalted) | 2 | Tbsp |
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine diced mango, red onion, red bell pepper, lime juice, chopped cilantro, and minced jalapeno to make the salsa. Season with salt and pepper.
- Brush salmon fillets with olive oil and season with salt and black pepper.
- Grill salmon fillets for 4-5 minutes on each side or until cooked through.
- In a saucepan, bring chicken broth to a boil. Add rice and butter, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is cooked.
- Serve grilled salmon topped with mango salsa alongside the seasoned rice.
Prep
- Thaw salmon fillets if frozen.
Kitchen equipment
GrillCitrus Juicer