Description
A simple fresh, gluten free dinner with grilled salmon and lime mango salsa
Ingredients
Scale
- 2 skinless salmon fillets
- 2 tablespoons olive oil, or avocado oil
- Juice and zest from one lime
- 2–3 garlic cloves, crushed
- Salt and pepper to taste
Mango & Avocado Salsa
- 1 large mango, peeled and diced
- 1 large red bell pepper, chopped
- 1 large avocado, peeled and diced
- 1 small red onion, chopped
- 1 small bunch of cilantro or parsley, finely chopped
- Juice from half a lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a baking dish whisk together the oil, lime juice and zest, garlic and season with salt and pepper to taste.
- Place the salmon in the baking dish, cover and allow to marinate in the refrigerator for 15 minutes. Preheat a non stick grill, cast iron skillet or regular skillet over medium-high heat.
- Brush the grill grates with oil if using a grill, or add a teaspoon of oil or non stick spray to the pan. Place the salmon on grill and grill for about 3-4 minutes per side or until just cooked through.
For the mango salsa
- While the salmon is cooking, prepare the salsa by adding the diced mango, bell, pepper, red onion, avocado, cilantro, lime juice and olive oil to a bowl. Season with salt and pepper to taste.
- To serve, place the salmon onto a plate topped with the mango and avocado salsa alongside a cup of warm brown rice, quinoa or couscous.
