Salmon with Mango Salsa

Pan-grilled salmon made more exquisite by lavishing it with sweet, tangy, and savory mango salsa. So easy and simple yet amazingly good!

📝 Ingredients

• 24-28 oz salmon fillet cut into 4 pieces
• salt
• fresh ground pepper
• 2 medium semi-ripe mango
• 1 big red onion
• 1 medium red bell pepper
• 1/4 cup cilantro ((See NOTE 1))
• 2 pieces bird's eye chili or jalapeños
• 1 lime or lemon
• 1 tablespoon olive oil
• salt
• fresh ground pepper

👨‍🍳 Instructions

1. 1Rub each piece of salmon fillet with salt and pepper all over. Heat the grill pan over medium-high heat. Once hot, lower heat to medium. Place salmon pieces on the grill pan and grill for about 5 minutes each side. The salmon is done when it flakes easily with a fork.
2. 2While waiting for the salmon to cook. Prepare the Mango Salsa.
3. 3Using a peeler or knife, peel the skin off of mango. Hold the mango in one hand. With a knife on the other hand, cut through the flesh until the pit, horizontally then vertically to create cubes. Now slice thinly along the pit to separate the cubes from the pit. Transfer mango cubes in a big bowl.
4. 4Chop the red onion, bell pepper, and cilantro or parsley and chili. Add these to the mangoes. Squeeze out the juice from a lemon or lime into the bowl. Add olive oil and season with salt and freshly ground pepper.
5. 5Squeeze out the juice from a lemon or lime into the bowl. Add olive oil and season with salt and freshly ground pepper.
6. 6Toss everything on the bowl together until well blended.
7. 7Place the pan-grilled salmon on a serving dish or plates and top with the mango salsa. Serve it while warm with rice.