Peach Mango Salmon is a true staff favorite at Cancer Shop USA! In a rush? Instead of making the salsa homemade, buy the organic pre-packaged version in the store. It's almost as good!
What you will need:
- Peach Mango Salsa- homemade, or one store bought container- 1 Salmon filet
- 1/2 cup chopped pineapple
First, we need to prepare our Peach Mango Salsa.
Peach Mango Salsa
Ingredients:
- 1-1/2 cups chopped fresh tomatoes
- 3/4 cup chopped peeled fresh peaches
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet yellow pepper
- 1/2 cup chopped peeled mango
- 2 tablespoons chopped seeded jalapeno pepper
- 3 garlic cloves, minced
- 1-1/2 teaspoons lime juice
- 1/2 teaspoon minced fresh cilantro
Directions:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 14 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.
Now that our salsa is made, let's prepare the salmon! Rinse your salmon filet before placing in a glass baking dish.
Preheat your oven to 350 degrees. You will bake your salmon 8 minutes for every 1 lb.
Smother your salmon in the peach mango salsa. Poke fine holes in the salmon to help soak in the flavor! Make sure to save some salsa to have on the side. I like eating this dish with brown rice and broccoli.
Place the salmon in the oven uncovered for the appropriate amount of time given above.
Place the remaining salsa and 1/2 cup chopped pineapple in a microwave safe bowl and heat 30-40 seconds.
When your salmon is done baking, serve with brown rice, broccoli and your salsa pineapple mix over the rice.
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Let us know how you like this recipe! Rate it below.
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