Marinated Salmon with Mango-Kiwi Relish

  • Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.


    • Salmon:
    • 1 tablespoon honey
    • 2 teaspoons low-sodium soy sauce
    • 1 teaspoon olive oil
    • 1/4 teaspoon black pepper
    • 4 (6-ounce) salmon fillets (about 1 inch thick)
    • Cooking spray
    • Relish:
    • 1/2 cup diced peeled mango
    • 1/2 cup cubed peeled kiwifruit
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup fresh orange juice


    • To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
    • While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
    • While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

    Barbara Seelig Brown, Cooking Light

    October 11th, 2011 | Traveler | 1 Comment |

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Traveler Terpening

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  • Traveler Terpening 10.11.2011

    I just made this tonight for the first time. The verdict? It’s amazing!

    I mixed up the relish/salsa a little by adding halved cherry tomatoes, fresh chopped mind and basil. I used Philippine mangoes, which are perfectly ripe right now.

    Here is another tip I discovered tonight. I normally grill my salmon on a BBQ-style grill but tonight I found that I was out of Gas. So I plugged in the George Forman Grill and it did an amazing job. The salmon cooked quickly and from both sides at the same time. I like this technique because you don’t have to worry about flipping a fragile piece of salmon like you do on the grill.

    Here is a picture: