Grilled Salmon With Mango-Coconut Salsa Recipe

Name: Grilled Salmon With Mango-Coconut Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile; 1/2 cup thinly sliced radishes; 1/4 cup flaked, sweetened coconut; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 2 teaspoons minced fresh cilantro; 1 garlic clove, minced; 2 cups cubed peeled ripe mango (about 2 large); 5 (6-ounce) salmon fillets; Cilantro sprigs (optional)

Servings: persons

1 poblano chile
1/2 cup thinly sliced radishes
1/4 cup flaked, sweetened coconut
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons minced fresh cilantro
1 garlic clove, minced
2 cups cubed peeled ripe mango (about 2 large)
5 (6-ounce) salmon fillets
Cilantro sprigs (optional)

1
Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place blackened chile in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut chile in half lengthwise. Discard seeds and membrane. Finely chop.
2
Combine the chile, radishes, coconut, lime juice, olive oil, fresh cilantro, and garlic clove in a medium bowl. Cover and marinate in refrigerator for 30 minutes or overnight. Stir in the cubed mango.
3
Prepare grill.
4
Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Serve with salsa; garnish with cilantro sprigs, if desired.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 poblano chile, 1/2 cup thinly sliced radishes, 1/4 cup flaked, sweetened coconut, 2 tablespoons fresh lime juice, and more.

Yes, Grilled Salmon With Mango-Coconut Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon With Mango-Coconut Salsa

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