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Salmon with Chile-Mango Salsa

Salmon with Chile-Mango Salsa

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  • 1 large mango, peeled, pitted, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced seeded serrano chile
  • 1 teaspoon finely grated lime peel
  • 2 tablespoons olive oil, divided

Recipe Preparation

  • Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa to taste with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve, passing salsa separately.

Reviews Section

Lower-Sodium Chili’s Mango Chili Chicken

Nick and I have been dating five and a half years. During those five and a half years, we’ve probably been to Chili’s at least thirty times. Back in the good ol’ days (when I was still a college student and he had just graduated), it was a cheap place for a tasty date night. No shame, right? I mean, who hasn’t been to Chili’s in their life?

And who can’t resist the bottomless chips and salsa? Me, that is, until I became a nutrition major and realized that each basket of chips had 1,600 mg of sodium. EACH. BASKET. And the fresh guacamole had 2,640 mg of sodium. Isn’t guacamole just supposed to be avocado, lime, cilanto, onion and tomato…?

Nick’s favorite dish, the Honey Chipotle Chicken Crispers, is the ultimate tastes-delicious-but-makes-you-feel sick dish. Which, by the way, has 1,590 calories, 70g of fat, and a whopping 4,960 mg of sodium. After looking all this information up, I found it hard to go out to eat at Chili’s anymore. We still do go occasionally, but it’s maybe once or twice a year versus once a month like the”good ol’ days”.

When we do go, we like to choose items off the Lighter Menu, like their Mango Chili Chicken! I decided to make an even lighter, lower sodium version of their Mango Chili Chicken! This is the perfect recipe to share today, because it’s also Recipe Redux day! This month’s theme is to Spring Clean:

Go through your pantry, cupboards, freezer, or fridge what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

I had a huge pack of fresh chicken breasts in the freezer that needed to be used asap. We had one of Nick’s buddies over to watch the Mavs playoff game last weekend (sad day…) and I made this dish. Everyone raved about it!

My version has 370 calories and 200 mg of sodium. Chili’s version has 520 calories and 2,180 mg of sodium. Keep in mind, however, that my version does not include rice and broccoli. Steam a large crown of broccoli and add a little melted butter, and cook a large batch of brown or white rice in low sodium chicken broth.

Here’s the recipe for a lower sodium version of Chili’s Mango Chili Chicken:

Recipe Summary

  • 1 (1 ounce) package McCormick® Gluten-Free Chili Seasoning Mix
  • 1 tablespoon packed brown sugar
  • 1 large ripe mango, peeled, seeded and finely chopped
  • ⅓ cup finely chopped red onion
  • 2 tablespoons orange juice
  • 1 tablespoon chopped fresh cilantro
  • 2 (16 ounce) pork tenderloins
  • 1 tablespoon vegetable oil

Mix Seasoning Mix and sugar in small bowl.

For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.

Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.

Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.

How To Cook Mahi Mahi

Cooking mahi mahi is quite easy. Because of its firm texture, this is the perfect fish to cook on the grill or grill pan however, mahi mahi can be pan seared, baked and fried.

  • Size Matters: For grilling, make sure the fish is about 3/4 to 1-inch thick. Because of its low fat content, very thin fish fillets can easily dry up and crumble when cooked on a grill.
  • Rinse and Pat Dry: Always rinse the fish with cold water before cooking it. Pat dry the fish with paper towels to remove extra moisture. This step also helps with searing and getting beautiful grill marks.
  • Oil and Season: Generously brush the fish with oil to prevent it from sticking to the grill grates. Season the fish generously with salt.
  • Use a Hot Grill: Preheat the grill or grill pan to medium high heat (450 degrees F.)
  • Cook Quickly: Mahi mahi doesn’t take that long to cook. Place the fish on the grill and allow it to cook for about 4-5 minutes on the first side. Flip it and cook for about 3-4 minutes on the other side. The fish should look white (not translucent), the flesh will look set and you should have golden brown grill marks.


Birria de Res by Stephanie Ramos and Cloud Ramos

Birria tacos have exploded in popularity over the last couple of years, and there's a reason why: It takes a lot of elbow grease. Meat is slow-cooked to tenderness in a chile-based stew, and served up in tacos with the consommé, or broth, on the side for dipping. Every region of Mexico and every family has their own version of birria. This recipe, from sisters Stephanie and Cloud Ramos, includes a family secret that makes it irresistible.

Beer-battered fish tacos get a major flavor upgrade with a homemade creamy slaw and a chipotle, peanut and sesame seed salsa.

The secret to the smokiest, most flavorful guacamole to top these tacos with, according to chef Juan Pablo Loza, is to char your chiles on the grill first.

"This recipe reminds me of my hometown of Tijuana," said chef Marcela Valladolid about these flanken-cut beef tacos topped with mint and salsa verde. "I grew up eating this dish it is one of my favorites. It is a great weekday meal for the family."

The Ramos sisters pack all the flavor into the marinade for these hearty tacos. It's simple enough to enjoy any night of the week but will always leave you satisfied, like you've been treated to a feast.

Pan Fried Halibut with Mango Salsa

Wash the halibut fillets, pat dry, and season with salt, pepper and lemon juice. Rinse the green chile, cut in half lengthwise, remove the seeds and finely chop. Peel the mango, cut the flesh from the pit and dice.

Peel and finely chop the shallot. Rinse the cilantro, pat dry and finely chop the leaves. Rinse the red bell pepper, cut in half lengthwise, remove the ribs and seeds and dice.

Combine the green chile, mango, shallot, cilantro, bell pepper and orange juice in a bowl and mix well. Season with salt and pepper to taste.

Heat the vegetable oil in a large pan. Lightly dust the halibut fillets with flour and cook for about 3 minutes on each side, until golden brown. Place on warmed plates and spoon the mango salsa on top. Garnish with lemon wedges and fresh cilantro.


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  • Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.

If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.

Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.”

Place the mangoes, garlic, makrut lime leaves, chile, galangal, lime juice, fish sauce, soy sauce, rice vinegar, brown sugar, and turmeric in a food processor or blender. Process well until smooth.

Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chile. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.


Mango Upside-Down Cake

Soft, tender and delicate, this upside down cake with a tropical spin is perfect with a nice cup of tea or a cappuccino after a delicious meal (or anytime of day, really).

Chocolate and Chipotle Brownies

Elevate plain chocolate brownies with a hint of hot, smoky chipotle powder and dash of cinnamon. It's like Mexican hot chocolate you can slice through with a fork.

Pumpkin (Calabaza en Tacha) Cheesecake

Conclude your celebration with this incredible cheesecake that perfectly balances sweet, slightly savory and creamy in every bite. Topped with pumpkin-brown sugar brittle, it's the sweetest way to salute the Mexican holiday.

Erica Chayes Wida is an award-winning journalist, food writer and recipe editor who helmed a local newspaper before joining TODAY's freelance team. A mother of two, she loves singing, collecting old vinyl and, of course, cooking. Erica is forever on a worldwide quest to find the best ham and cheese croissant and brainstorms best over a sauce pot of bubbling pasta sauce. Her work has been featured on BBC Travel, Saveur, Martha Stewart Living and PopSugar. Follow along on Instagram.


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