Easy Grilled Salmon with Mango Pineapple Salsa by Rockin Robin

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper provides crunch without heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for cooking.

Start by preparing the salsa. Cut the cheeks off the mango and make slices into it, then cut in the other direction to create cubes.

Invert the mango and cut the chunks into a bowl.

Cut the ends off the orange and remove the white part by running a knife down the segments.

Cut the segments into halves and add them to the bowl with the mango.

Add the pineapple chunks to the bowl.

Sprinkle in the diced green onion and toss the mixture.

Mince the jalapeño, removing seeds if desired, and add it to the bowl.

Juice half the lemon and add it to the salsa mixture along with the orange zest.

Cut the avocado in half, slice it without cutting through the skin, invert it, and add the chunks to the bowl.

Add a little cilantro and mint, chop them up, and sprinkle them on top of the salsa.

Add a sprinkle of salt and pepper to the salsa and give it a gentle toss.

Coat the salmon fillets with olive oil and sprinkle with salt and pepper.

Preheat the indoor grill pan and place the salmon fillets on it.

Cook the salmon for about 5 to 6 minutes on one side.

Flip the salmon and cook until it is nice and flaky, about another 5 to 6 minutes.

Serve the salmon topped with the salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens