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By Tamar Rothenberg, MS, RDN, author, Cancer Diet for the Newly-Diagnosed
Move aside, brisket, and let’s make room for a light and refreshing Passover dish. This recipe features warm grilled fish paired with a citrusy and tangy salsa, making it ideal for entertaining and visually stunning.
This recipe is great because the varieties are endless. You can choose other fish, such as baked cod or flounder, or grilled tuna and halibut. Don’t have mango, or is someone allergic? No problem! You can easily substitute peaches, pineapple, or papaya for a similar sweetness. This flexibility not only accommodates dietary preferences but also allows you to experiment with flavors, ensuring every meal is unique and delightful.
I hope this recipe becomes a Passover staple for your family!
Grilled Salmon with Mango Salsa
Prep Time: 20 mins
Total Time: 30 mins
Makes 4 servings
INGREDIENTS
- For the Salmon
- 1 1/2 lbs. salmon
- 2 Tbs olive oil
- Salt, black pepper, to taste
- For the Salsa
- 2 cups mango, chopped
- 1/2 cup tomato, chopped
- 1/2 bell pepper, red, chopped
- 1/4 cup scallions, minced
- 1/2 tsp jalapeño pepper, minced
- 1 lime, juiced
- 3 Tbs cilantro, fresh, chopped
- Salt, to taste
DIRECTIONS
- Make the salsa: dice the mango, tomato, and bell pepper; mince scallions and jalapeño; juice lime and finely chop cilantro. Mix all ingredients in a bowl and season with salt. Set aside.
- Heat grill to medium-high heat, or use a grill pan.
- Divide salmon into 4 equal filets with skin on.
- Brush each salmon fillet with 1/2 tablespoon of olive oil sprinkle with salt and pepper to taste.
- Place on the grill, skin side up first (flesh side should be grilled first to avoid early separation from skin). Grill salmon until firm and browned, about 4 minutes per side.
- Transfer salmon to a serving platter.
- Spoon salsa over warm salmon filets just before serving.
Tamar Rothenberg, MS, RDN, is a registered dietitian who specializes in breast and ovarian cancer in her private practice in Los Angeles. She has a Certificate of Training in Vegetarian Nutrition and Herbal Formulations in Cancer Care; and co-led the clinical study, Coping with Cancer in the Kitchen, published in Nutrients. Tamar lends her expertise to Sharsheret Thrivers through nutrition coaching. Check out Tamar’s other recipes in her book, Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery. Visit Tamar’s website at https://www.tamarrothenbergrd.com/ for more information.
This recipe was submitted by the non-profit organization, Sharsheret, The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.
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