Salmon with Mango Habanero Salsa

 Salmon with Mango Habanero Salsa

 4 Servings | 15-minute Prep Time | 7-minute Cook Time

Ingredients

1 lb. Salmon, cut into 4-ounce portions

For Marinade:

¼ c. Fresh Lemon Juice

¼ c. Fresh Lime Juice

1½ tsp. Salt

For Salsa:

3-4 Champagne Mangos, skin removed, and flesh cut from seed

1-3 Habanero Peppers, quartered with stems and seeds removed

¼ c. Fresh Lime Juice

¾ of a Yellow Onion, peeled and roughly chopped

¾ c. Fresh Cilantro Leaves

1 tsp. Paprika

1 Tbsp. Salt

Pepper to taste

For Garnish:

12 of whatever small yellow tomatoes you can find

Fresh Cilantro Leaves

For Serving:

Tortilla Chips

Instructions

Place oven rack on top shelf and preheat oven broiler to high.

Prepare a baking sheet with parchment paper.

In a large container with a lid, place the salmon fillets skin-side up.  Add the marinade ingredients, making sure it covers all of the salmon. Cover with lid. Marinate for 15-30 minutes depending on the thickness of your fillets – the acid will break down thinner fillets faster, so keep an eye on them and make sure they aren’t being broken down too quickly.

While salmon is marinating, combine all salsa ingredients into a food processor, starting with one habanero and then adding more, if desired. Purée until smooth. Taste and adjust seasoning accordingly.  

Place salmon skin-side down onto prepared baking tray. Broil on high for 6-8 minutes depending on fillet thickness and desired doneness. Remove from oven. Salmon should flake and be easy to remove from skin.

To plate, add salsa to the bottom of dish, top with a piece of salmon, place a few yellow tomatoes around, and garnish with fresh cilantro leaves.

Serve with tortilla chips and the remaining salsa on the side.