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This zesty and flavorful recipe for Kiwi Mango Salmon is the perfect summer meal. Our medical weight loss doctor highly recommends lean protein recipes, as they are filling and help us build lean muscle mass, which in turn boosts the number of calories our bodies burn on a daily basis. Salmon is loaded with lean protein and omega-3 fatty acids, both of which help fill us up and yield an array of health benefits. It is also rich in selenium and vitamins B12 and D and is a good source of niacin, phosphorus, potassium, pantothenic acid, choline and vitamin B6.
The kiwi salsa doesn’t just add flavor, it provides a bevy of excellent nutrients as well. Both mango and kiwi are loaded with vitamin C and are good sources of folate, vitamin K and potassium. Kiwis contains strong levels of fiber, copper, vitamin E, manganese and folate, and mangoes are rich in vitamin A.
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2 wild salmon fillets
1 tbsp Manuka honey
2 tsp low-sodium soy sauce
2 tsp extra virgin olive oil
Kosher sea salt and freshly ground black pepper to taste
For the salsa
1/2 cup mango, diced
|1/2 cup kiwi, cubed mango
1/4 cup chopped fresh cilantro
1 tsp fresh lime juice
½ tsp ginger, freshly grated
Start by preparing a marinade for the salmon by combining the Manuka honey, low-sodium soy sauce and 1 tsp extra virgin olive oil. Put the salmon fillets in either a sealable bag or container and coat with the marinade. Season with Kosher sea salt and freshly ground black pepper to your liking. Seal and marinate from between one hour and six.
For best results, about an hour before you cook the salmon, prepare the salsa so the flavors have time to meld together. Combine the kiwi, mango, cilantro and ginger together with the fresh lime juice.
When the salmon is done marinating, heat a skillet over medium-high heat with the other tsp of extra virgin olive oil. Cook for approximately five minutes on each side. When the salmon is done cooking, pour salsa over each fillet and serve.
Makes two servings.