Salmon With Chili-Mango Salsa
A refreshing twist to salmon that is always a hit with guests. After stumbling across this recipe in the Sept. 2000 issue of Bon Appetit I made a few adjustments to the recipe to meet my tastes. I have found the salsa best if made the day before but it is also great made right before grilling the salmon. I like to serve this with cumin flavored rice and grilled zucchini, onion and tomatoes. I have found this recipe a easy way to combine the wonderful flavor and healthy benefits of adding fish to my eating plan.
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INGREDIENTS
Nutrition- 12
- 1⁄4cup chopped fresh cilantro
- 1⁄4cup chopped red onion
- 1tablespoon fresh lime juice
- 1teaspoon lime zest
- 1 1⁄2tablespoons minced seeded serrano chilies
- 1
- 1⁄8teaspoon cumin
- 1 1⁄2tablespoons olive oil
- 12
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DIRECTIONS
- Make salsa by combining first 8 ingredients in a small bowl.
- Mix in 1 1/2 tablespoons olive oil.
- Season salsa with salt and pepper to taste.
- Prepare barbecue (med- high heat).
- Brush salmon with olive oil.
- Grill until just opaque in center and meat is flaky, about 5 minutes per side.
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