This Salmon with Mango and Roasted Red Pepper is a restaurant worthy dinner, minus the hefty price tag! Filled with lots of sweet and savory flavor, this is a 30 minute dinner you’ll come back to over and over again.
When we feel like eating a light, healthy dinner, we often turn to fish. I had chosen out this recipe for Mahi-mahi with Papaya and Roasted Red Pepper. Since I have never seen a papaya here, I decided to replace it with mango. And I had both salmon and mahi-mahi in the freezer, so I did both kinds. The salmon was definitely our favorite. The Mahi-mahi was good, but the salmon version of this was DELICIOUS! And this Salmon with Mango and Roasted Red Pepper is so simple, it can easily be thrown together at the last minute, which I’m always a fan of!!
What kind of fish should you use?
Like I said above, this original recipe called for mahi-mahi, but we preferred the salmon over the mahi-mahi. Mahi-mahi is a pretty neutral fish, so it definitely works well. You could really use any mild fish – like cod or tilapia. But I am a big salmon fan, and I love the extra flavor you get.
What to serve with Salmon with Mango and Roasted Red Pepper
This dish packs a lot of flavor, so I liked serving it over some rice with a side dish. Here are some great sides that would go well with this fish recipe:
Sesame Green Beans
Tomato and Herb Salad
Tropical Fruit Salad Recipe
More fish favorites:
Soy Ginger Salmon
Lemon Herb Fish with Crispy Oven Fries
Parmesan Crusted Tilapia
Panko Crusted Salmon with Homemade Tartar Sauce
Salmon Burgers
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Salmon with Mango and Roasted Red Pepper
Ingredients
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons unsalted butter divided
- 1 tablespoon finely chopped onion
- 1 7-oz jar roasted red peppers, drained and cut into strips
- 1 cup peeled, chopped fresh mango
- 1 teaspoon minced jalapeno pepper
- 3 tablespoons fresh lime juice divided
- 4 4-oz salmon filets
- Salt and pepper
Instructions
- Preheat the oven to broil. Line a baking sheet with a piece of foil and spray with nonstick cooking spray.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and cook until fragrant, about 1 minute. Add the roasted red peppers, mango, and jalapeño; cook, stirring, for another 2 minutes. Add the cornstarch mixture along with 2 tablespoons of the lime juice. Cook until thickened, stirring constantly. Remove from the heat and keep warm.
- Melt the remaining tablespoon of butter in a small bowl. Add the remaining tablespoon of lime juice to the butter.
- Place the salmon filets on the prepared foil-lined baking sheet. Season with salt and pepper. Brush half of the butter/lime juice mixture on the salmon. Broil for 5 minutes, then flip the fish over and brush the remaining butter mixture on the salmon. Continue to broil, an additional 5-7 minutes, until the fish is cooked through and flakes easily.
- Serve the salmon topped with the mango and roasted red pepper sauce.
kellypea says
Well, I didn’t quite score the way you did…I got a new chocolate cookbook for half price which isn’t too shabby. But three bucks? Nice! The fish looks so light and refreshing. I love the idea of the mango but have never tried it. I did try a peach salsa last summer that was tasty, though. So much yummy food, so little time, right? 🙂
Passionate baker...& beyond says
The mahimahi looks great & conratulations on the awards. Your blog is really excellent…I’m so glad I stopped by. Have a great day! :0) Deeba
Passionate baker...& beyond says
The mahimahi looks great & conratulations on the awards. Your blog is really excellent…I’m so glad I stopped by. Have a great day! :0) Deeba
Kevin says
I don’t think I have ever had mahimahi. I will have to look for some to try. That mango, roasted red pepper and jalepeno sauce sounds really good. Thanks for the award!
Elizabeth says
Thanks for mentioning me again.I love your blog! And you are right,the food blogging community is wonderful!
White On Rice Couple says
Great flavors here! WE loooove mangoes but have not added it to any fish dishes yet. Thanks again for the inspiration here. It’s time to go buy some now!
BTW- our first cooking video is up!
glamah16 says
This dish screams summer!Scrumptious.
Gretchen Noelle says
I am a total Cooking Light fan…well until they upped the intl price by a mere $100. Ha! I wanted to say that I like your cookbook list blog. That is handy.
ourohana says
This looks delicious. Your blog is one that I read on a regular basis…keep up the good cookin’. 🙂
Emiline says
Wait! Is it mangos, or mangoes?
Ok, it can be both, according to Wikipedia.
Emiline says
Thank you! You are too sweet! I love your blog. It always entertains me, and I check it everyday.
Ok, on to the fish. I don’t think I’ve had mahimahi, but I want to, because of the name. It sounds so tropical.
I found some mangoes in my fridge last night, that were probably a couple of months old. They were brown. So I left them in there.
Mary says
Oh I wish I liked mangos! It looks really pretty though. And what fun findin a 1993 Cooking Light cookbook. My collection starts with 2001. And that is a HUGE steal getting the Joy of Cooking for $3!
Thanks for the award and the kind words. They really made my day.
Jenny says
Mmmm! I’ve never been a huge fish fan, but this recipe looks heavenly! I have found so many great cookbooks from thrift stores, I love finding the vintage ones!
JennDZ - The Leftover Queen says
I love dishes like this — so summery, so tasty and so colorful! And I have to agree food bloggers are the nicest people! 🙂
Helene says
That recipe looks really good. I’m a fan of Mango and Cooking Light. I try to stop to any thrift store on my way. It’s unbelievable all the cookbooks that you discover for few bucks. That’s how I got my 1st copy of Joy of Cooking also.
RecipeGirl says
Mango + fish = love… yum!!