Ingredients
- 1 whole Anaheim pepper, slice half and seed
- 1 whole jalapeno pepper, slice half and seed
- 1 whole red chili pepper, slice half and seed
- 1 large clove garlic
- 2 large slices fresh pineapple wheel
- 3 tablespoons olive oil, divided
- 1 whole mango, diced
- 10 fresh red cherries, pitted, diced
- 8 fresh basil leaves, diced
- 1 lime, juiced
- salt and pepper to taste
- 1 pound salmon fillet
Make it step by step
- Lightly oil peppers, pineapple and garlic clove (with peel on) and grill both sides on a medium-high grill for approx. 3 minutes each side until lightly charred.
- Remove from heat and cool.
- Remove peels from peppers and discard. Remove paper from the garlic and discard. Smash garlic and set aside.
- Dice peppers and pineapple and put into a bowl.
- Add diced mango, cherries, basil and smashed garlic to the bowl and stir. Add half the lime juice and taste for seasoning.
- Season with salt and pepper and lightly oil the salmon fillet. Place the salmon flesh side down to a hot grill and cook to desired doneness.
- Add remaining lime juice to salmon fillet and top with with salsa and serve.
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 Mark Peterman, 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.