Salmon Mango Salsa Recipe

Salmon: A rich, flavorful fish that serves as the main protein in this dish.

Mango: Adds sweetness and a tropical flair to the salsa.

Red bell pepper: Provides a crunchy texture and a pop of color.

Red onion: Adds a sharp, tangy flavor to the salsa.

Lime juice: Freshly squeezed, it adds acidity and brightness to the salsa.

Cilantro: Offers a fresh, herbaceous note that complements the other ingredients.

Salt: Enhances the flavors of both the salmon and the salsa.

Black pepper: Adds a bit of heat and depth to the dish.

When preparing the mango salsa, make sure to dice the mango and red bell pepper into uniform, small pieces. This ensures that each bite delivers a balanced mix of flavors. Additionally, allow the salsa to sit for about 10-15 minutes after mixing. This resting period helps the lime juice to meld the flavors together, enhancing the overall taste.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative to salmon.

• mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor that complements the salsa well.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and crunch, maintaining the balance of flavors in the salsa.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative to red onion in salsas.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness to the salsa.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who do not enjoy its taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat and seasoning.

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Transfer the grilled salmon into an airtight container. For best results, use a container that fits the fillets snugly to minimize air exposure.
• Store the mango salsa separately in another airtight container. This keeps the salsa fresh and prevents it from making the salmon mushy.
• Place both containers in the refrigerator. The salmon will stay fresh for up to 3 days, while the mango salsa can last for up to 2 days.
• For longer storage, wrap each salmon fillet individually in plastic wrap, then place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Frozen salmon can be stored for up to 3 months.
• To freeze the mango salsa, spread it out on a baking sheet lined with parchment paper and place it in the freezer until solid. Once frozen, transfer the salsa to a freezer-safe bag or container.
• Thaw the salmon and mango salsa in the refrigerator overnight before serving. Reheat the salmon gently in the oven or on the stovetop to maintain its texture.
• For a quick meal, you can also reheat the salmon in the microwave, but be sure to cover it with a microwave-safe lid to retain moisture.
• Freshen up the mango salsa with a squeeze of lime juice and a sprinkle of cilantro before serving to revive its vibrant flavors.

• Preheat your oven to 275°F (135°C). Place the salmon fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture. Heat for about 15 minutes or until warmed through.
• For a quicker method, use a microwave. Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• If you have an air fryer, preheat it to 300°F (150°C). Place the salmon fillets in the basket and heat for about 5-7 minutes.
• To reheat the mango salsa, it's best to bring it to room temperature rather than heating it. Simply take it out of the fridge about 30 minutes before serving.
• Alternatively, you can gently warm the mango salsa in a saucepan over low heat for a few minutes, stirring occasionally. This method helps to slightly enhance the flavors without cooking the ingredients.

• Grill: Used to cook the salmon fillets to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the salmon fillets on the grill without breaking them apart.

• Mixing bowl: Used to combine the diced mango, red bell pepper, red onion, lime juice, cilantro, and salt for the salsa.

• Chef's knife: Ideal for dicing the mango, red bell pepper, and finely chopping the red onion and cilantro.

• Cutting board: Provides a stable surface for chopping and dicing the ingredients.

• Measuring cups: Used to measure out the diced mango and red bell pepper accurately.

• Measuring spoons: Used to measure the lime juice and chopped cilantro precisely.

• Spatula: Helpful for mixing the salsa ingredients together evenly.

• Serving plate: Used to present the grilled salmon topped with the mango salsa.

Pre-cut ingredients: Dice the mango, red bell pepper, and red onion in advance and store them in airtight containers.

Marinate the salmon: Season the salmon fillets with salt and black pepper ahead of time and let them sit in the fridge to absorb the flavors.

Use a grill pan: If you don't have a grill, a grill pan can cook the salmon quickly and efficiently on the stovetop.

Batch cooking: Grill extra salmon fillets and store them for future meals, saving time on busy days.