Credit for this dish goes to the ADA's Diabetes Food Hub
Mango and other fruit can add a slight sweetness to any salsa. It works particularly well with this slightly spicy salmon dish. Grilling salmon fillets with the skin on makes them easier to flip and helps prevent sticking. Oiling your grill grates can also prevent sticking. Use cooking spray for the easy button. :-)
You could also cook the salmon in the oven: Preheat oven to
400 degrees and bake the salmon in a shallow baking pan for about 9 minutes or
until cooked through.
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 lbs salmon with skin on - cut into four 6-oz filets
- Cooking spray for grill
- 1 1/2 cup diced mango
- 1 1/2 cup diced tomatoes
- 1 lemon - juiced, divided use
- 1/2 cup chopped fresh cilantro or basil
Preparation:
Preheat the grill to medium high heat.
In a small bowl, combine chili powder, cumin, garlic powder,
cinnamon, and salt. Sprinkle the spice mixture evenly over the salmon fillets.
Lightly oil the grill grates with the canola oil. Place the
salmon on the grill, skin side down. Cook uncovered for 7 to 8 minutes, turning
halfway through. The salmon is done when it flakes easily with a fork.
While salmon is cooking, combine mango, tomatoes, cilantro,
and half of the lemon juice in a medium bowl.
Remove salmon from grill and spritz with remaining lemon
juice. Divide the salsa among the filets and serve.
Blessed be... and happy cooking!