Salmon with Mango Salsa Recipe

Salmon: A rich, fatty fish that is perfect for grilling.

Mango: Adds a sweet, tropical flavor to the salsa.

Red onion: Provides a sharp, tangy taste that balances the sweetness of the mango.

Red bell pepper: Adds a crunchy texture and a mild, sweet flavor.

Jalapeño: Brings a bit of heat to the salsa.

Cilantro: Adds a fresh, herbaceous note to the dish.

Lime: The juice adds acidity and brightness to the salsa.

Salt: Enhances the flavors of both the salmon and the salsa.

Black pepper: Adds a mild heat and depth of flavor.

When preparing the mango salsa, make sure to dice the mango, red onion, and red bell pepper into uniform, small pieces. This ensures that each bite has a balanced mix of flavors and textures. Additionally, to reduce the heat of the jalapeño, remove the seeds and membrane before mincing. For the salmon, always preheat the grill to medium-high heat to achieve a nice sear and prevent the fish from sticking to the grates.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative to salmon.

• salmon - Substitute with tilapia: Tilapia is a mild-flavored fish that can take on the flavors of the salsa well.

• mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor to the salsa.

• mango - Substitute with peach: Peaches offer a sweet and slightly tangy flavor that complements the other ingredients.

• red onion - Substitute with shallots: Shallots have a milder taste and can be used in place of red onion.

• red onion - Substitute with green onions: Green onions provide a fresh and mild onion flavor.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch.

• red bell pepper - Substitute with orange bell pepper: Orange bell peppers offer a similar flavor and texture.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but provide a similar flavor.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a different but pleasant flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh and slightly peppery flavor as an alternative to cilantro.

• cilantro - Substitute with basil: Basil provides a sweet and aromatic flavor that can complement the salsa.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and brightness to the dish.

• lime - Substitute with orange: Orange juice adds a sweet and tangy flavor that can work well in the salsa.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will change the overall taste slightly.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile.

• Allow the salmon to cool completely before storing. This helps to prevent condensation, which can make the fish soggy.

• Place the grilled salmon in an airtight container. If you have multiple fillets, layer them with parchment paper in between to avoid sticking.

• Store the mango salsa separately in another airtight container. Keeping the salsa and salmon separate ensures that the salsa remains fresh and doesn't make the salmon mushy.

• Refrigerate both the salmon and mango salsa within two hours of cooking to maintain freshness and prevent bacterial growth.

• For freezing, wrap each salmon fillet individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This double layer of protection helps to prevent freezer burn.

• Label the containers with the date to keep track of how long they have been stored. Salmon can be frozen for up to three months for optimal taste and texture.

• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the salmon gently in the oven at 300°F (150°C) until warmed through, or use a microwave on a low setting. Be cautious not to overheat, as this can dry out the fish.

• Serve the reheated salmon with the mango salsa fresh from the refrigerator or at room temperature. The contrast between the warm salmon and cool salsa creates a delightful dining experience.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the salmon with aluminum foil to keep it moist.
  4. Heat for about 15 minutes or until the salmon reaches an internal temperature of 125°F (52°C).
  5. While the salmon is reheating, keep the mango salsa in the fridge.
  6. Once the salmon is warmed through, top it with the chilled mango salsa and serve.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Keep the mango salsa in the fridge while reheating the salmon.
  6. Once the salmon is ready, top with the chilled mango salsa and enjoy.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the salmon with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let the salmon rest for a minute before serving.
  5. Keep the mango salsa in the fridge until ready to serve.
  6. Top the reheated salmon with the chilled mango salsa and serve immediately.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even reheating.
  4. Keep the mango salsa in the fridge while reheating the salmon.
  5. Once the salmon is warmed through, top with the chilled mango salsa and serve.

• Grill: Used to cook the salmon fillets, providing a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the salmon fillets on the grill without breaking them apart.

• Mixing bowl: Used to combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, salt, and black pepper for the salsa.

• Cutting board: Provides a stable surface for dicing the mango, red onion, red bell pepper, and jalapeño.

• Chef's knife: Necessary for dicing the mango, red onion, red bell pepper, and jalapeño, as well as chopping the cilantro.

• Juicer: Helps extract the juice from the lime efficiently.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

• Fish spatula: Ideal for handling the delicate salmon fillets on the grill.

• Serving platter: Used to present the grilled salmon fillets topped with mango salsa.

Prep ingredients ahead: Dice the mango, red onion, red bell pepper, and jalapeño the night before to save time on the day of cooking.

Use a grill pan: If you don't have access to an outdoor grill, a grill pan can cook the salmon just as effectively and is easier to clean.

Batch cooking: Grill extra salmon fillets and store them in the fridge for quick meals throughout the week.

Pre-make salsa: Prepare the mango salsa in advance and let it sit in the fridge to allow the flavors to meld together.