Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (24 ounces ) wild salmon fillets with skin on one side
- Salt
- Freshly-ground black pepper
- Olive oil
- 1 large mango , peeled and finely diced
- ½ lime , juiced
- 2 jalapeño chiles , seeded and minced
- 2 Tbsp fresh mint , finely chopped
- 1 Tbsp honey
- ½ tsp coarse sea salt
- A flame-resistant towel tied with twine and soaked in neutral oil
Directions
First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.
Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill . Reapply the grate.
Quickly grease the grate with the oil-soaked towel.
Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
Move to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving with salsa.