Ancho Chili Salmon with Mango-Peach Salsa
Grilled salmon pairs beautifully with a delicious mango-peach salsa and is fantastic for a light weeknight supper. You can also serve it over greens as a delicious, hearty salad.
Course: Main Dish
Cuisine: American, seafood
Calories: 816 kcal
Mango-Peach Salsa
  • ¾ cup diced ripe peach
  • ¾ cup diced ripe mango
  • ¼ cup minced red onion
  • 2 TB minced cilantro
  • 1 small jalapeno seeded, minced
  • 2 tsp lime juice
  • ½ tsp honey
  • ½ tsp extra virgin olive oil
  • Pinch kosher salt
Spice Rubbed Salmon
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 3/4 tsp kosher salt
  • 1 lb boneless skinless salmon cut into 4 filets
  • Cooking spray
  1. Combine all salsa ingredients in a medium bowl. Store chilled until ready to serve (salsa may be made up to 3 days prior to serving).

  2. Combine ancho chili powder, cumin, oregano and salt in a small bowl. Rub over both sides of salmon. Coat a grill or grill pan with cooking spray and heat over medium high heat. Grill salmon for 4-5 minutes per side or until cooked to desired done-ness.

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