Salmon with Mango-Citrus Salsa
“My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use.” —Najmussahar Ahmed, Canton, Michigan
| Servings | Prep Time |
| 4servings (2 cups salsa) | 30minutes |
| Servings | Prep Time |
| 4servings (2 cups salsa) | 30minutes |
Ingredients
- 1 large navel orange
- 1 medium lemon
- 2 tbsp olive oil
- 1 tbsp capers drained and coarsely chopped
- 1-1/2 tsp minced fresh mint
- 1-1/2 tsp minced fresh parsley
- 1/4 tsp crushed red pepper flakes
- 1/8 plus 1/2 tsp salt divided
- 1/8 plus 1/4 tsp pepper divided
- 1 medium mango peeled and chopped
- 1 green onion thinly sliced
- 4 ounces salmon fillets 6each
- 1 tbsp canola oil
Portions: servings (2 cups salsa)
Units:
|
Ingredients
Portions: servings (2 cups salsa)
Units:
|
Instructions
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl.
- Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
- Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections.
- Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Recipe Notes
Nutrition Facts
1 fillet with 1/2 cup salsa: 433 calories, 26g fat (4g saturated fat), 85mg cholesterol, 516mg sodium, 19g carbohydrate (16g sugars, 3g fibre), 30g protein.
Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 fruit.
