Salmon With Peach Mango Salsa Recipes

PLANKED SALMON WITH PEACH MANGO SALSA

Planked Salmon with Peach Mango Salsa image

Try this restaurant-style specialty in your own backyard!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon salt
1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
2 cups chopped peeled peaches
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped bell pepper
1 untreated cedar plank, 16x6x2 inches
1 large salmon fillet (about 2 lb)
1/4 cup packed brown sugar

Steps:

In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 16 g, TransFat 0 g

SALMON WITH MANGO AND PEACH SALSA

Salmon with Mango and Peach Salsa image

Packed with the natural sweetness of mango and peaches, the salsa in this dish gets its kick from jalapeño and cumin. It's the perfect foil for the richness of heart-healthy salmon. Serve with Lemon-Mint Sugar Snap Peas for a bright and refreshing meal.

Provided by American Diabetes Association and American Heart Association

Yield 4 Servings

Number Of Ingredients 12

Ingredients

nonstick cooking spray 1 1
chopped fresh peach or 1 (8-oz) can peaches packed in water (drained if canned) 1 cup 1 cup
mango (chopped) 1 1
chopped fresh cilantro 1/4 cup 1/4 cup
chopped red onion 3 tbsp 3 tbsp
jalapeño pepper (seeded and chopped) 1 1
lime zest 1 tsp 1 tsp
lime juice 2 tbsp 2 tbsp
ground cumin 1/4 tsp 1/4 tsp
salt 1/4 tsp 1/4 tsp
black pepper 1/4 tsp 1/4 tsp
salmon 4 fillets (about 20 oz total) 4 fillets (about 20 oz total)

Steps:

Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a grill pan with cooking spray and heat over medium-high heat. (function() { var a="",b=[ "adid=ada-foodhub-3-682918667", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 4 Servings Serving Size 3 oz fish and 2 tbsp salsa Amount per serving Calories 260 Total Fat 9g Saturated Fat 2g Trans Fat 0g Cholesterol 60mg Sodium 170mg Total Carbohydrate 13g Dietary Fiber 2g Total Sugars 11g Added Sugars 0g Protein 32g Potassium 790mg Phosphorus 390mg Choices/Exchanges 1 Fruit, 4 Lean protein

SALMON WITH PEACH MANGO SALSA

Salmon With Peach Mango Salsa image

This recipe came from Betty Crocker, but I motified the recipe some Instead of 1 salmon fillet I used 2 can of salmon. My husband told me this was a keeper. Was wonderful.

Provided by dakotah

Categories Healthy

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 3/4 ounces salmon (2 cans)
1/4 cup packed brown sugar
1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon salt
2 mangoes, well ripen
1/4 cup cilantro (I used dried flakes)

Steps:

In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
I cooked 325 for 30 minutes.
Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
I made a salad to go with it and it was delicious.
Note:.
the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.

Nutrition Facts : Calories 260.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 54.3, Sodium 223.8, Carbohydrate 36.6, Fiber 2, Sugar 33.1, Protein 21.5

SALMON TACOS WITH MANGO SALSA

Salmon Tacos with Mango Salsa image

Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.

Provided by AKjen

Categories Main Dish Recipes Taco Recipes

Time 2h3m

Yield 6

Number Of Ingredients 17

Ingredients

3 mangoes, diced
2 peaches, diced
3 poblano peppers, seeded and diced
½ red onion, diced, or more to taste
½ lime, juiced, or more to taste
1 bunch cilantro, chopped, divided
1 (8 ounce) container sour cream
3 tablespoons mayonnaise
1 tablespoon ketchup
⅛ teaspoon ground cayenne pepper
salt and ground black pepper to taste
24 (6 inch) corn tortillas
cooking spray
2 pounds fresh salmon
1 small head cabbage, shredded
3 avocados, sliced
2 limes, cut into wedges

Steps:

Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
Heat tortillas in the preheated oven until warmed through, about 5 minutes.
Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Nutrition Facts : Calories 876 calories, Carbohydrate 85.2 g, Cholesterol 93.7 mg, Fat 46.4 g, Fiber 20.1 g, Protein 38.4 g, SaturatedFat 11.5 g, Sodium 273.8 mg, Sugar 20.9 g

BAKED SALMON WITH MANGO SALSA

Baked Salmon With Mango Salsa image

I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought salsa it was still great.

Provided by baezus

Categories Kosher

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 salmon fillets
6 pinches sea salt
6 pinches pepper
6 pinches garlic powder
sesame seeds
1 1/2 cups finely diced mangoes (2 mangoes)
3/4 cup finely diced red pepper
3 tablespoons minced red onions
3 tablespoons minced parsley
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil

Steps:

To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
For the baked salmon: preheat oven to 400 degrees.
Place fillets on a baking sheet lined with parchment paper.
Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
Cover with seasame seeds.
Bake for 10-12 minutes.
Serve with mango Salsa.

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