The Pioneer Woman Tasty Kitchen
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Grilled Pineapple-Mango Salmon

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Lime-grilled salmon topped with fresh pineapple-mango salsa.

Ingredients

  • 5 whole Limes, Divided (juice Only)
  • 1 pound Salmon Fillet
  • 5 Tablespoons Fresh Cilantro, Minced, Divided
  • 2 Tablespoons Parsley, Minced
  • 2 whole Mangoes
  • ½ whole Pineapple
  • 1 whole Sweet Red Bell Pepper
  • 2 whole Plum Tomatoes
  • 1 whole Jalapeno
  • 4 whole Green Onions
  • 2 Tablespoons Olive Oil
  • Kosher Salt And Freshly Ground Black Pepper

Preparation

Start by squeezing 2 limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and 2 tablespoons cilantro and parsley. Allow to sit while you prep the salsa and preheat your grill to 500° F.

Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions. Mix together. Squeeze in juice from remaining three limes. Stir in remaining 3 tablespoons cilantro, finely minced. Salt if desired. Allow to sit in the fridge for the flavors to combine while you grill the salmon.

When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.

2 Comments

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nicholee on 10.7.2010

That salsa was Aaaaah-mazing! seriously.

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marianeliza on 8.19.2010

very yummy! I put the salsa over Mahi Mahi instead and it was delicious.

One Review

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Avatar of marianeliza

marianeliza on 8.19.2010

Very easy and very fresh. Perfect for the humid summer we’re having in the south. I used Mahi Mahi instead of Salmon.

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