Ingredients
- 2 cups finely-diced ripe mango
- 1 cup finely-chopped fresh pineapple
- 1/4 cup finely-chopped red onion
- 3 tablespoons chopped cilantro
- Juice of 1/2 lime
- Salt to taste
- 2 pounds skin-on salmon fillet cut in 4 pieces
Make it step by step
- To make salsa: In bowl, combine mango, pineapple, onion, cilantro and lime juice. Season to taste with salt. Set aside 20 minute to 1 hour, to blend.
- Heat grill to medium-high. Season salmon with salt and pepper. Place fish on hot grill, skin-side down, and cook 5 minutes. Do not worry if skin is blackened. Turn and grill fish until it is no longer raw in center, about 3 minutes, depending on thickness of the fish.
- To serve, place piece of grilled salmon in center of each of 4 dinner plates. Arrange about 1/4 cup salsa along either side of fish.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.