This recipe is fairly simple as long as you know how to chop vegetables and fruit and cook salmon. It comes from my mom’s cookbook and she used to make this for us a lot when the George Foreman grills became really popular.
I cooked this meal in a guest kitchen while I was in Austin, TX for SXSW. This recipe is low in calories and high in protein and fiber and its the perfect meal to make on a spring or summer night. The tropical flavors of mango and pineapple, warmed with the flavor of cilantro are perfect partners for salmon. Make sure to use fresh fruits; not canned. Try to look for any variety of gold pineapple as it has the most flavor. The salsa is a salad in itself and can be eaten alone or paired up with other types of fish or meats and even added to eggs or on top of a leafy salad. Any salmon fillet will work; I used a North Atlantic salmon. The salmon can be grilled, but I chose to broil it in the oven for about 15-20 minutes.
- salmon fillet or steak for the number of people eating
For the salsa:
- 2 cups mango, finely diced, 1 large or 2-3 small
- 1 cup fresh pineapple, finely chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, minced
- 1 cup cilantro, chopped
- juice of small lime
- salt and pepper to taste