Recipes Worth a Mint: Grilled Salmon Fillets with Pineapple Mint Mango Salsa

August/September 1997
By Terri Pischoff Wuerthner 
08-97-026-MINT5.jpg
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The light flavors of fruit mint touch this Grilled Salmon Fillet with Pineapple Mint Mango Salsa, accompanied by Roasted Balsamic Onion Rings with Apple Mint.
Photograph by Joe Coca
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Grilled Salmon Fillets with Pineapple Mint Mango Salsa

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Serves 6

A hollowed-out pineapple half makes a festive serving bowl for this fruity, refreshing salsa.

Pineapple Mint Mango Salsa

  • 2 cups chopped fresh pineapple (1/2 medium pineapple)
  • 1 ½ cups peeled, chopped, fresh mango (1 medium mango)
  • ½ cup finely chopped red bell pepper
  • 2 green onions, chopped
  • 1½ tablespoons minced fresh pineapple mint leaves
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Grilled Salmon Fillets

  • 1½ pounds salmon fillets
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 teaspoon finely minced fresh pineapple mint leaves
  • 1 tablespoon olive oil
  • Pineapple mint leaves for garnish (optional)
  1. Combine the salsa ingredients at least several hours or as long as 2 days before serving; cover and refrigerate.
  2. Pat the salmon dry. Mix the salt, pepper and pineapple mint together, and sprinkle the mixture on both sides of the salmon.
  3. Pour the olive oil in a nonstick skillet or griddle and heat it on medium high. Sauté the salmon for 3-5 minutes per side, depending on thickness, or until done (the flesh should just be opaque—do not overcook).
  4. Serve the hot salmon with the salsa. Garnish with fresh pineapple mint if desired.

Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.

Click here for the original article, Recipes Worth a Mint.

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