Salmon with Strawberry Pineapple Mango Salsa is one of those flavorful summer recipes that take very little time yet are show stoppers on the dinner table. Sweet and savory are two terms that will come to mind when you taste this amazing recipe of wild salmon with fresh strawberry, pineapple, and mango salsa, over cilantro rice and a bed of greens.
I love a recipe like Salmon with Strawberry Pineapple Mango Salsa when the weather perks up, I mean how can you go wrong with these deliciously prepared ingredients? It’s almost impossible. It’s a menu item that screams tropical so loudly you’ll think your dinner table is by the warm water and sandy beaches.
This great recipe for Salmon with Strawberry Pineapple Mango Salsa is so easy to cook and serve for lunch, or a light dinner, Salmon, with a sweet and savory fresh salsa that looks as fabulous as it tastes.
I did this blog post back in 2014 and am in the works up updating the blog post to make it a little more user-friendly, thank you guys for being patient and as always I appreciate Y’all being here with me during the beginning phases of the McCallum’s Shamrock Patch Blog.
Ingredients needed for Salmon
- 4 (6-ounce) wild salmon fillets, skin-on
- 4 cups organic spring mix lettuce
- 2 cups cilantro infused rice, recipe below
- 1 recipe Fruit Salsa, recipe below
- 4 teaspoons olive oil, divided
- 1 teaspoon Adobo (Spanish seasoning)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Directions for salmon
Preheat a metal skillet over medium heat. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with Adobo, kosher salt, and fresh ground pepper. Place the fish in heated skillet, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through.R remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Ingredients needed for Cilantro infused rice
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- salt to taste
Bring the salted water to a boil; stir the olive oil and rice into the water. Cover, reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Ingredients for Salsa
- 1//2 cup pineapple, diced
- 1/2 cup mango, diced
- 1 cup strawberries, diced
- 1/4 cup red onion, minced
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons pineapple juice
- 1/2 tablespoon freshly squeezed lime juice
- 1/4 teaspoon kosher salt
In a medium non-reactive bowl, combine all of the ingredients and stir to combine. Cover with plastic wrap and allow the salsa to sit for 20 to 30 minutes before serving.
Assembly of recipe:
Place spring greens down on the serving dish, follow with cilantro infused rice, place salmon on top of rice, spoon fruit salsa over.