Fresh , FlavorfulSimple,

Chili-Rubbed Salmon with Peach-Mango Salsa

Serve this flavor packed dish over salad greens or in corn tortillas for an easy weeknight supper. The fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. But, it would also be equally delicious with a mild-tasting fish like halibut or grouper or other lean protein options like chicken, pork, or even flank steak. Since the fruit salsa will hold-up well in the refrigerator for about 3 days, plan to make extra to partner with baked tortilla chips to enjoy as a snack later in the week. You can use a different stone fruit like a nectarine or plum in the place the peach if you’d like.

Salmon Ingredients

1 tsp Chili powder, ancho variety

1 tsp Ground cumin

½ tsp Dried oregano

¾ tsp Kosher salt

4 fillets Uncooked farmed Atlantic salmon

2 sprays Cooking spray

Salsa Ingredients

1 large, ripe, diced Peach

¾ cup, ripe, diced Mango

¼ cup Uncooked red onion, minced

2 Tbsp Cilantro fresh, minced

1 small, seeded, minced, Jalapeño pepper

2 tsp Fresh lime juice

½ tsp Honey

½ tsp Olive oil

1 pinch of Kosher salt

Instructions

To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeno, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).

In a small bowl, combine chili powder, cumin, oregano and 3/4 tsp salt; rub over both sides of salmon. Coat a grill or grill pan with cooking spray; heat to medium-high heat.

Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.

Serving size: 1 salmon fillet and 1/3 cup salsa