In-season juicy, fragrant honey mangos (AKA Champagne or Ataulfo mangos) are my favorites. Can’t find them? Use any ripe fresh mango or frozen mango that’s thawed to room temperature.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org. 

Time: 20 minutes

Serves: 4

Ingredients

  • 2/3 cup chopped mango
  • 1-1/2 Tbs. minced ginger
  • 1 Tbs. rice vinegar
  • 1/2 tsp. toasted sesame oil
  • 1/4 tsp. + 1/4 tsp. kosher salt
  • 4 6 oz. skinless center-cut salmon fillets
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil

Instructions

  1. Make the Mango Ginger Sauce: In a blender, purée the mango, ginger, vinegar, sesame oil, and ¼ tsp. salt with 1 Tbs. water until smooth.
  2. Blot the salmon with a paper towel. Season with the remaining ¼ tsp. salt and the pepper.
  3. In a large nonstick pan over medium-high heat, heat the oil until shimmering. Sauté the salmon until browned, 2–3 minutes, then turn and reduce the heat to medium-low. Sauté until cooked through, 1–3 minutes, depending on the thickness of the fillets.
  4. Spoon the sauce over the salmon.

Nutrition Information

Per serving (1 fillet + 2 Tbs. sauce): 

  • Calories: 410
  • Total fat: 27 g
  • Sat fat: 6 g
  • Carbs: 5 g
  • Fiber: 1 g
  • Total sugar: 4 g
  • Added sugar: 0 g
  • Protein: 35 g
  • Sodium: 340 mg
Healthy Cook's Kitchen Seafood book cover

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The Healthy Cook's Kitchen: Seafood

Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish sound? Or Snapper Tacos with Avocado Salsa? Mmm…

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