Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Grilled salmon is topped with a Fruit Trio Salsa made with mango, pineapple and peaches for this summer seasonal main course.
Author: Pesto & Potatoes
Meal Type: Milk Free
Cuisine: Mexican
Difficulty: MEDIUM
Prep. Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 252 kcal per serving
Ingredients
- 1 lb - salmon filet
- 2 teaspoons - kosher salt
- ½ tsp - garlic powder
- ½ tsp - black pepper
- ½ tsp - paprika
- 1 pinch - chili powder
- Avocado oil spray
- 1 cup - fresh pineapple
- 1 - peach
- 1 - mango
- 1 - red bell pepper
- ½ - jalapeno pepper
- ½ - red onion
- 3 - scallions
- ⅓ cup - fresh cilantro
- 2 - limes
- 1 tsp - kosher salt
Instructions
- Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.
- Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.
- Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.
- Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.
- Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.
- Add fruit, peppers and onions/scallions to a medium bowl.
- Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.
- Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.
Nutrition
Energy: 252 kcal | Total Fat: 8 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 52 mg | Total Carbs: 24 g | Fiber: 4 g | Sugars: 14 g | Proteins: 25 g | Sodium: 1,663 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g
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