Chili-Rubbed Salmon with Mango-Peach Salsa
PersonalPoints™ per serving


Total Time: 30 min
Prep: 20 min
Cook: 10 min
Serves: 4
Easy
Serve this summery dish over salad greens 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.
Ingredients
  • 1 large peach, ripe, diced
  • ¾ cup mango, ripe, diced
  • ¼ cup uncooked red onion, minced
  • 2 tbsp Cilantro, fresh, minced
  • 1 small Jalapeño pepper, seeded, minced (don’t touch seeds with bare hands)
  • 2 tsp fresh lime juice
  • ½ tsp Honey
  • ½ tsp Olive oil, extra virgin
  • 1 pinch kosher salt
  • 1 tsp Chili powder, ancho variety
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¾ tsp kosher salt
  • 1 lb uncooked farmed Atlantic salmon skinless fillets, boneless, cut into 4 fillets
  • 2 sprays cooking spray

Instructions
  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeno, lime juice, honey, oil, and a pinch of salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in the refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano, and 3/4 tsp salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to the desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with the salsa spooned over top.
  4. Serving Size: 1 salmon fillet and 1/3 cup salsa
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