Name: Grilled Salmon with Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 140 g salmon filet; 3.75 ml olive oil; 3.75 g smoked paprika; 2 g kosher salt; 0.5 g black pepper; 0.25 g cayenne pepper; 0.5 g garlic powder; 11.25 g honey; 7.5 ml apple cider vinegar; 75 g mango; 12.5 g red onion; 12.5 g bell pepper; 2.5 g jalapeno; 2.5 g cilantro; 2.5 ml lime juice

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Grilled Salmon with Mango Salsa

Grilled Salmon with Mango Salsa

A light and refreshing dish featuring grilled salmon topped with a vibrant mango salsa.

Source

Ingredients:

140
g
salmon filet
3.75
ml
olive oil
3.75
g
smoked paprika
2
g
kosher salt
0.5
g
black pepper
0.25
g
cayenne pepper
0.5
g
garlic powder
11.25
g
honey
7.5
ml
apple cider vinegar
75
g
mango
12.5
g
red onion
12.5
g
bell pepper
2.5
g
jalapeno
2.5
g
cilantro
2.5
ml
lime juice

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Instructions:

Tear off a piece of heavy-duty aluminum foil that is several inches longer than your salmon filet on both ends. Spray or brush with olive oil. Place the salmon on top, skin side down.
In a small bowl, whisk together the smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. In another bowl, whisk together the honey and apple cider vinegar.
Rub the seasoning mixture over both sides of the salmon. Roll the sides of the foil up halfway, then pour the honey mixture over the top.
Bring the foil up on the long sides of the salmon filet and crimp to seal. Seal the short edges as well. Preheat the grill to high heat (500-550 degrees).
Place the foil packet on the grill and grill covered for 9 minutes. Uncover and grill an additional 2-4 minutes or until the salmon flakes easily with a fork.
Meanwhile, mix all of the ingredients for the mango salsa together. Season to taste with salt and pepper. Refrigerate until ready to serve.
To serve, divide the salmon into individual portions and spoon the mango salsa on top.

Nutrition	Per Serving 277 g	Per 100g
Energy	359.8 kcal	130 kcal
Protein	36.4 g	13.1 g
Fibre	1.2 g	0.4 g
Salt	0.3 g	0.1 g
Sugar	14.9 g	5.4 g
Carbohydrates	16.7 g	6.0 g
Fat	18.8 g	6.8 g

Environmental	Per Serving 277 g	Per 100g
CO2	3.6 kg	1.3 kg
Water	3.6 l	1.3 l

140
g
salmon filet
3.75
ml
olive oil
3.75
g
smoked paprika
2
g
kosher salt
0.5
g
black pepper
0.25
g
cayenne pepper
0.5
g
garlic powder
11.25
g
honey
7.5
ml
apple cider vinegar
75
g
mango
12.5
g
red onion
12.5
g
bell pepper
2.5
g
jalapeno
2.5
g
cilantro
2.5
ml
lime juice

Tear off a piece of heavy-duty aluminum foil that is several inches longer than your salmon filet on both ends. Spray or brush with olive oil. Place the salmon on top, skin side down.

In a small bowl, whisk together the smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. In another bowl, whisk together the honey and apple cider vinegar.

Rub the seasoning mixture over both sides of the salmon. Roll the sides of the foil up halfway, then pour the honey mixture over the top.

Bring the foil up on the long sides of the salmon filet and crimp to seal. Seal the short edges as well. Preheat the grill to high heat (500-550 degrees).

Place the foil packet on the grill and grill covered for 9 minutes. Uncover and grill an additional 2-4 minutes or until the salmon flakes easily with a fork.

Meanwhile, mix all of the ingredients for the mango salsa together. Season to taste with salt and pepper. Refrigerate until ready to serve.

To serve, divide the salmon into individual portions and spoon the mango salsa on top.