With a ton of protein, a good helping of healthy fat and only 16 grams of carbs, this dish is simply bursting with nutrition. Pair it with a green vegetable (we suggest something strongly-flavored, like garlicky kale, turnip or mustard greens, or something similar) or a simple green salad for the perfect low-carb lunch or dinner entree. (For a source of vitamin E, copper, magnesium, and high-quality protein check our Cranberry-Almond Chicken Salad)
When making any salmon dish, choose wild-caught fish. They may be a little pricier but they’re superior in every respect, and farmed fish have all the same baggage that goes with factory-farmed meat and poultry.
Broiled Salmon with Mango Salsa
- 4 salmon fillets
Rub for salmon:
- 2 T sugar
- 1.5 T orange zest
- ¾ t salt
- ¼ t cayenne pepper
- Flesh from two mangoes, diced; or 2 cups
- Juice from one lime
- 2 T chopped cilantro leaves
- 1 T grated ginger root
- 2 T onions, finely chopped
- 1 jalapeno pepper, finely chopped
- ½ t turmeric
- ¼ C orange juice
Coat the salmon with the rub, put them in a container with a tight-fitting lid or wrap them in plastic wrap or parchment paper, and put them in the refrigerator to rest for at least an hour and up to 6 hours.
Combine the other ingredients in a bowl and mix well; cover and refrigerate till ready to serve. When you’re ready to cook the fish, remove them from the container and wipe off the majority of the rub with a paper towel.
Preheat the broiler. Line a cookie sheet with aluminum foil, and coat it thinly with coconut oil to prevent sticking. Place fillets skin-side down on the pan and broil for 3 minutes. Turn them over, then bake an additional 3 minutes or until fish flakes easily with a fork. Serve with fresh mango salsa.