Salmon With Mango Salsa

Salmon With Mango Salsa Salmon With Mango Salsa

Quick look

  • prep 20 min    cook 20 min
  • serves 4

This salsa is also delicious with other oily fish, such as tuna, swordfish, and mackerel.


  • 4 salmon fillets (5 ounces each)
  • 4 teaspoons mixed peppercorns (black, white, green, and pink)
  • 1 1/2 pounds baby new potatoes, scrubbed and halved if large
  • 5 cups watercress
  • Mango salsa
  • 1 ripe mango
  • 3 green onions, finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juicev
  • 2 teaspoons olive oil
  • Tabasco sauce to taste

    How to make it   40 minutes

  • 1

    Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside.

  • 2

    Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 10-12 minutes.

  • 3

    Meanwhile, make the salsa. Peel and seed the mango, dice the flesh, and put into a large bowl. Mix in the green onions, cilantro, lime juice, olive oil, and a dash of Tabasco.

  • 4

    Heat a ridged grill pan coated with nonstick cooking spray over medium-high heat. Place the salmon fillets in the pan, skin-side down. Cook for 4 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes. Drain the potatoes.

  • 5

    Arrange the watercress and new potatoes on 4 serving plates. Place the salmon on top and serve with the mango salsa.

  • Nutritional Information(per serving)

    • Calories: 450
    • Fat: 15 g
    • Saturated Fat: 2 g
    • Cholesterol: 96 mg
    • Sodium: 102 mg
    • Carbs: 45 g
    • Protein: 35 g
    • Fiber: 5 g

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