Grilled Salmon with Avocado Mango Salsa
Ingredients
- 900 g salmon, skin on
- 1 mango, ripe but not too soft
- 1 avocado, ripe but not too soft
- 3 shallots
- 1 chili pepper, red
- 5 tbsp lime juice, depending on ripeness, one lime yields about 3 – 5 tbsp of juice
- 1 bunch cilantro
- 1 tbsp oil
- salt, pepper
- chili flakes (optional)
- fresh baguette, as desired
Nutrition per serving, approx.: 627 kcal48 g protein22 g carbs39 g fat6 g fiber
Estimates, calculated from the ingredients.
Equipment
- Grill or grill pan
Instructions
- Clean 900 g salmon, pat dry, remove any bones if necessary and cut into 4 even pieces.
- Peel 1 mango and 1 avocado, remove the pits and cut into small, even cubes. Put the cubes in a bowl.
- Also finely dice the 3 shallots and add them to the mango and avocado.
- Halve the 1 chili pepper, remove the seeds and cut into small cubes. Since the heat varies from chili to chili, it’s a good idea to taste it briefly first. Add the cubes to the bowl as well.
- Add the 5 tbsp lime juice, gently fold in and let marinate.
- Heat 1 tbsp oil in a grill pan or heat up the grill and oil the grate.
- Grill the salmon skin side down over medium heat for about 3 min. Carefully turn it once to briefly sear the top, then place it skin side down again and finish grilling in about 5 – 12 min, depending on the thickness of the salmon. Either cover the grill pan with aluminum foil or close the lid of the grill. The salmon is done when it gives slightly when pressed with a finger and is still a little translucent inside.
- In the meantime, roughly chop 1 bunch cilantro and gently fold most of it into the avocado mango salsa. Season with salt and pepper.
- If you like it a bit spicier, you can add some chili flakes.
- Lightly salt the salmon, serve with some avocado mango salsa and sprinkle with the remaining cilantro. Serve with some fresh baguette.
Tips
- The salmon skin helps keep the fish from falling apart too easily on the grill.
- When shopping, look for good quality and fresh ingredients.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Grilled Salmon with Avocado Mango Salsa
Can I make the salmon without a grill?
Yes, simply heat 1 tbsp oil in a grill pan. Cover the pan with foil to finish cooking.
How spicy is the salsa?
That depends on the chile, since the heat varies a lot. Taste it briefly first and remove the seeds. If you like more heat, add chili flakes.
How do I best store grilled salmon with avocado mango salsa?
Store the salmon separately from the salsa in a sealed container in the fridge. It keeps for 1–2 days there and is also great cold in a salad. The salsa is best enjoyed fresh, because the avocado browns quickly. With a little lime juice, it keeps covered until the next day.
Can I freeze grilled salmon?
I wouldn’t freeze grilled salmon, since it dries out quickly afterward. The avocado mango salsa isn’t suitable for freezing either. Buy the salmon raw and frozen instead, and thaw it overnight in the fridge. Then grill it fresh.
