Best Salmon With Coriandercilantro Mango Salsa Recipes

MANGO SALSA SALMON

Mango Salsa Salmon image

This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.

Provided by KASIAN

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

4 (6 ounce) salmon steaks
3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2 tomatoes, diced
1 sprig fresh cilantro, chopped
2 mangos - peeled, seeded, and diced

Steps:

Preheat the oven broiler. Line a broiler pan with foil.
Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 24 g, Cholesterol 99.1 mg, Fat 28.8 g, Fiber 3.3 g, Protein 35 g, SaturatedFat 5.2 g, Sodium 106.5 mg, Sugar 18.5 g

SALMON WITH MANGO-CITRUS SALSA

Salmon with Mango-Citrus Salsa image

My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 13

Ingredients

1 large navel orange
1 medium lemon
2 tablespoons olive oil
1 tablespoon capers, drained and coarsely chopped
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium mango, peeled and chopped
1 green onion, thinly sliced
4 salmon fillets (6 ounces each)
1 tablespoon canola oil

Steps:

For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SALMON WITH CORIANDER/CILANTRO MANGO SALSA

Salmon With Coriander/Cilantro Mango Salsa image

This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal. Cooking time does not including resting time or chilling time if you choose that option.

Provided by The Flying Chef

Categories < 60 Mins

Time 50m

Yield 5-10 serving(s)

Number Of Ingredients 16

Ingredients

cooking spray or olive oil
1 kg salmon fillet
1/2 lemon, juice of
1 tablespoon olive oil, extra
ground sea salt
ground black pepper
coriander sprig, for garnish (optional)
lemon wedge, for garnish (optional)
1 mango, peeled, pitted and diced
1 large avocado, peeled, pitted and diced
1/2 cup finely diced red pepper
1 red onion, finely chopped
2 tablespoons finely chopped coriander or 2 tablespoons cilantro
1 tablespoon lemon juice
2 tablespoons balsamic vinaigrette dressing
1 tablespoon honey

Steps:

Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon.
Pre-Heat oven to 190 degrees Celsius.
Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.