Tuesday, May 5, 2020

Salmon And Mango Salsa

I’d seen recipes for this dish in several places and wanted to give it a try since my girls like mangos – it’s not my favorite but I can eat it.  I looked at several recipes for cooking the salmon and making the salsa and opted for an adapted version of a salsa recipefrom Mango.org  but I opted not to use their salmon recipe which included a marinade and Cajun spice mix. 

I changed the salsa by omitting the jalapeno and the pineapple but provided slices of grilled pineapple instead.  You can click on the above link to get the original recipe. I wanted to grill the pineapple because I really like it and I wanted mine to have this look.

Mango SalsaAdapted from Mango.com.

1½ mango chopped
1½ cup chopped pineapple
1 large avocado chopped
¾ red bell pepper minced
3 tablespoons diced red onion
3 tablespoons chopped cilantro
1½ jalapeno seeded, deveined, diced
1/3 teaspoon salt to taste
lime juice, to taste

Chop and add all of the Salsa ingredients EXCEPT AVOCADO to a large bowl. Toss to combine. Refrigerate until ready to serve. Chop and add avocado just before serving so it doesn’t brown.  (Larry made his several hours ahead of time).

I decided not to do much to the nice looking Sockeye Salmon and just use our normal grilling method with pepper and garlic salt and a light coat of mayo to serve as the oil.  I cut the two fillets into six pieces for grilling and serving.

I grilled it mayo side down to start then flipped to skin side down so when done, if desired, I could slide the spatula between the skin and flesh leaving the skin on the grill.  I didn't time them but guess I cooked them for 2-2½ minutes per side over medium heat and I flipped the pineapple when it had some decent grill marks.

To grill the half inch thick slices of pineapple, I just air dried them and sprayed both sides with a little Pam.

To serve, I gave everyone a slice of pineapple partially topped with a piece of salmon with a spoonful of salsa over both and sided with a half of very big sweet potato.

We began the meal with a delicious Cindy salad before we cooked the grilled items.  

Everything was a big hit and we especially liked the mango salsa and it is a definite keeper recipe.

And for breakfast a couple of mornings later, it was the requisite salmon scramble topped with warmed salsa with the leftover pineapple.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/24/20 event date


  1. Yum. I think the whole meal looks and sounds wonderful!

  2. Larry, Another great looking meal! It reminds me that we still have 2 more salmon filet in the freezer to enjoy. We haven't had grilled pineapple in a long time. Say Hi to everyone... Stay Safe and Take Care, Big Daddy Dave

  3. I love the presentation with that grilled pineapple. I've been wanting to make homemade teriyaki sauce for grilled salmon and that pineapple would make a great addition.

    1. That's a real compliment coming from you Chef. Thanks


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