Ingredient: tiny grape tomatoes

When it comes to favorite summer condiments, salsa is top of the list. For many North Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it’s as terrific a topping for chicken, beef, or seafood as it is a colorful add-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like you’re melting.

The history of salsa sauce originated with the Inca people. Salsa, which has typically been a combination of chilies, tomatoes and other spices, can be traced to the Aztecs, Mayans and Incas. In recent years, the use of different fruits combined with vegetables makes for a spicy fruit salsa.

Modern North American cooking has become a fusion of traditions, flavors and dishes from virtually every part of the globe. The tradition of eating tomato-based salsa was likely regional until the practice of eating Mexican food spread throughout the continent. Exactly how mango salsa reached North America isn’t really known, but it was likely brought from the Caribbean by travelers. Modern North American salsas are still primarily tomato based, but many people appreciate the sweet, salty, sour and spicy combinations of flavors in a well-balanced mango salsa.

Versatility and adaptability are salsa’s biggest selling point. Chunky or finely diced, spicy or mild, crafted with fruit or vegetables, and sometimes both, salsa is unlimited with possibility.

The salsa that Brion & I are having with our salmon today is an interesting mix of avocado, mango, grape tomatoes & red onion marinated in lime juice. Should be good!

Print Recipe

Grilled Salmon w/ Mango Avocado Salsa

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

grilled salmon w/ mango avocado salsa

Servings

MetricUS Imperial

Ingredients

Salmon

• 908 gm salmon fillet
• 4 Tbsp butter, melted
• 2 cloves garlic, minced
• 2 1/2 tsp smoked paprika
• 1 tsp sea salt
• pinch of cracked pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp thyme

Salsa

• 1 large ripe avocado, peeled, pitted & diced
• 1 large ripe mango, peeled, pitted & diced
• tiny grape tomatoes
• Jicama, julienned, optional
• 2 Tbsp red onions, chopped
• 1 Tbsp cilantro, chopped
• Juice of 1- 1 1/2 limes
• 1/2 tsp sea salt

Course Main Dish Cuisine American Keyword grilled salmon w/ mango avocado salsa Servings MetricUS Imperial Ingredients Salmon 908 gm salmon fillet 4 Tbsp butter, melted 2 cloves garlic, minced 2 1/2 tsp smoked paprika 1 tsp sea salt pinch of cracked pepper 1 tsp cumin 1 tsp chili powder 1/4 tsp thyme Salsa 1 large ripe avocado, peeled, pitted & diced 1 large ripe mango, peeled, pitted & diced tiny grape tomatoes Jicama, julienned, optional 2 Tbsp red onions, chopped 1 Tbsp cilantro, chopped Juice of 1- 1 1/2 limes 1/2 tsp sea salt

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Salmon

1. In a small bowl, mix melted butter & all other salmon ingredients. Rub the spice mix all over salmon in foil ( mainly on the no-skin side but getting a little on the other side as well). Leave at room temperature while the grill heats up. Preheat the grill to medium-high heat.

Salsa

1. In a bowl, combine salsa ingredients & refrigerate until salmon is ready.

Grilling

1. Grill the salmon wrapped in foil for about 15 minutes or to your liking. Salmon should flake easily & not be overcooked.
2. Serve hot on a bed of rice with the mango salsa on top.