Salmon With Peach Mango Salsa – a delicious recipe with salmon, brown sugar, mango, lime juice, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
2
Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
3
I cooked 325 for 30 minutes.
4
Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
5
I made a salad to go with it and it was delicious.
6
Note:
7
the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.
319
kcal
Calories
14
g
Fat
26
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 14 3/4 ounces salmon (2 cans), 1/4 cup packed brown sugar, peach-mango salsa, 1/4 cup lime juice, and more.
Yes, Salmon With Peach Mango 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.
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