Pan-grilled salmon made more exquisite by lavishing it with sweet, tangy, and savory mango salsa. You can serve it with rice and easily impress family and friends with this easy and simple recipe that is amazingly good!
Here is another dish that you can make in just a few minutes. Easy it might be but is very much restaurant-worthy level if you ask me. I love the mixture of the different taste like salty, sweet, sour and spicy this dish brings to the table. The sweetness of ripe mangoes is a welcoming change from other salsa.
And I so love that it can all be done in under 15 minutes! Cooking the rice actually took longer.
You can also use this mango salsa as a dip for your favorite nacho chips.
4-Ingredient Mango Salsa
- Semi-ripe mangoes
- red bell pepper
- cilantro...or parsley
- lime or lemon juice
If you like you can also add red onions and substitute jalapeños for the red bell peppers. You can also add olive oil, salt, and pepper for seasoning.
I prefer to use semi-ripe mangoes over the ripe ones. They have the right texture, just the right firmness and softness. Easy to peel and cut and also to bite. Plus you can enjoy the sweetness with just a hint of tanginess.
Although cilantro is most commonly used for mango salsa, I went with my guts to substitute it with parsley and it turned out great. Armin also loved it because he dislikes the soapy taste he gets when eating cilantro. Yes, he is one of the 20% of the population who gets that aftertaste from cilantro.
How to make Mango Salsa?
- Peel the skin off of mango. Cut through the flesh until the pit, horizontally then vertically to create cubes. Now slice along the pit in thinly to separate the cubes from the pit. Transfer mango cubes in a big bowl.
- Add chopped red onion, bell pepper, and cilantro or parsley and chili. Squeeze out the juice from a lemon or lime into the bowl. Add olive oil and season with salt and freshly ground pepper. Toss everything on the bowl together until well blended.
Salmon with Mango Salsa
- 24-28 oz salmon fillet cut into 4 pieces
- fresh ground pepper
- 2 medium semi-ripe mango
- 1 big red onion
- 1 medium red bell pepper
- ¼ cup cilantro (See NOTE 1)
- 2 pieces bird's eye chili or jalapeños
- 1 lime or lemon
- 1 tablespoon olive oil
- fresh ground pepper
- Rub each piece of salmon fillet with salt and pepper all over. Heat the grill pan over medium-high heat. Once hot, lower heat to medium. Place salmon pieces on the grill pan and grill for about 5 minutes each side. The salmon is done when it flakes easily with a fork.
- While waiting for the salmon to cook. Prepare the Mango Salsa.
- Using a peeler or knife, peel the skin off of mango. Hold the mango in one hand. With a knife on the other hand, cut through the flesh until the pit, horizontally then vertically to create cubes. Now slice thinly along the pit to separate the cubes from the pit. Transfer mango cubes in a big bowl.
- Chop the red onion, bell pepper, and cilantro or parsley and chili. Add these to the mangoes. Squeeze out the juice from a lemon or lime into the bowl. Add olive oil and season with salt and freshly ground pepper.
- Squeeze out the juice from a lemon or lime into the bowl. Add olive oil and season with salt and freshly ground pepper.
- Toss everything on the bowl together until well blended.
- Place the pan-grilled salmon on a serving dish or plates and top with the mango salsa. Serve it while warm with rice.