Mexican·gluten-free·easy

Grilled Salmon With Cherry, Pineapple, Mango Salsa

Name: Grilled Salmon With Cherry, Pineapple, Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 cup anaheim peppers; 1.5 cups cherries; 2.0 tablespoons basil; 1.0 teaspoon mint; 1.0 clove garlic; 1.0 juice of lime; 1.0 lime zest; 1.0 mango; 1.0 tbsp olive oil; 1.0 peach; 1.0 cup pineapple; 12.0 ounces salmon fillet; 2.0 servings salt and pepper; 2.0 teaspoons shallot

Alright, folks, let me tell you about my Grilled Salmon With Cherry, Pineapple, Mango Salsa recipe. Trust me, it's a flavor explosion you won't forget! Ingredients: - Anaheim peppers - Cherries - Basil - Mint - Garlic - Juice of lime - Lime zest - Mango - Olive oil - Peach Instructions: 1. Follow the full recipe on the source website. Anecdote: One time, I accidentally mistook salt for sugar while making salsa and let me tell you, it did not turn out well. Always double-check your ingredients, folks! Pro tip: Want to add a kick to your salsa? Throw in a diced jalapeño for some extra heat! Description with a twist: Picture this - juicy grilled salmon topped with a colorful cherry, pineapple, and mango salsa. It's like a tropical party in your mouth, perfect for a gluten-free feast. Get ready to impress your taste buds with this dish!

25 min(prep 15 + cook 10)

2 servings

350 kcal

4.6

Ingredients

anaheim peppers0.5 cup
cherries1.5 cups
basil2.0 tablespoons
mint1.0 teaspoon
garlic1.0 clove
juice of lime1.0
lime zest1.0
mango1.0
olive oil1.0 tbsp
peach1.0
pineapple1.0 cup
salmon fillet12.0 ounces
salt and pepper2.0 servings
shallot2.0 teaspoons

Nutrition

350 kcalper serving

Protein30g36%

Carbs20g24%

Fat20g24%

Fiber3g4%

Sugar10g12%

Directions

1
Preheat grill to medium-high heat, about 400°F (200°C).
2
Season the salmon fillet with salt, pepper, and olive oil on both sides.
3
Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky. Remove and keep warm.
4
Dice the mango, peach, and pineapple into small cubes. Pit and halve the cherries. Finely chop the anaheim peppers and shallot.
5
Combine the diced fruits, peppers, shallot, minced garlic, lime zest, and lime juice in a bowl.
6
Chiffonade the basil and mint, then add to the salsa. Mix gently and season with salt and pepper to taste.
7
Serve the grilled salmon topped with the fresh salsa.

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