Baked Salmon with Warm Mango Salsa
Serves 4
Time 20 min
Deeply colored and richly flavored sockeye salmon is an excellent match for a sweet-tart mango relish. Be careful not to overcook the salmon; unlike other types of salmon, sockeye's distinctive reddish hue does not lighten much with cooking, so rely on a tender texture to determine doneness rather than on the fish's color.
Special Diets:
Ingredients
- 4 (6.0-ounce) sockeye salmon fillets, thawed if frozen
- 1 1/2 teaspoon canola oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon fine sea salt, divided
- 2 mangoes, preferably Ataulfo, peeled, pitted and diced
- 1 fresh jalapeño pepper, seeded and finely chopped, or to taste
- 1 shallot, finely chopped
- 1 1/2 tablespoon lime juice
- Chopped fresh mint or cilantro for garnish
Method
Preheat the oven to 425°F.
Brush salmon on all sides with oil and sprinkle with pepper and 1/2 teaspoon salt.
Place salmon skin-side down in an 8-inch square baking dish. Bake for 6 minutes.
Meanwhile, in a medium bowl, combine mangoes, jalapeño, shallot, lime juice and remaining 1/2 teaspoon salt.
Sprinkle mango mixture over salmon and continue to bake until salmon just flakes with a fork (do not overcook), about 10 more minutes.
Serve garnished with mint.
Nutritional Info:
Per serving: 370 calories (110 from fat), 12g total fat, 1.5g saturated fat, 90mg cholesterol, 780mg sodium, 27g carbohydrates (3g dietary fiber, 23g sugar), 38g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 (6.0-ounce) sockeye salmon fillets, thawed if frozen
- 1 1/2 teaspoon canola oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon fine sea salt, divided
- 2 mangoes, preferably Ataulfo, peeled, pitted and diced
- 1 fresh jalapeño pepper, seeded and finely chopped, or to taste
- 1 shallot, finely chopped
- 1 1/2 tablespoon lime juice
- Chopped fresh mint or cilantro for garnish