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Pan Grilled Salmon with a Garlicky Mango Salsa and Grain-Free Shirataki “Rice”

Dinner for two? Feel confident with your culinary skills, while impressing your special someone with this simple and delicious summer time meal. The mango salsa is refreshing and pairs beautifully with this pan grilled salmon. Enjoy with grain free Shirataki “rice style” or with fragrant jasmine rice if your diet allows.


For Mango Salsa

2 fresh ripe mangoes, diced

1/4 of a small red onion, diced

Handful of cilantro chopped

2 serrano chilis chopped

Juice of half a lime

Salt to taste

For pan roasted garlic:

4 garlic cloves inner stem removed

2 Tbsp olive oil


Combine all ingredients into a bowl except for the garlic and oil, mix together and taste. Adjust seasoning if needed.

In a pan heat the olive oil on medium heat. Add garlic to pan for 1-2 minutes until they have turned light brown, turning garlic over. Watch carefully not to burn garlic. Reduce heat to low and add your bowl of mango salsa to pan. Stir once and turn heat off.

Salmon Steaks

For each 6 oz piece of salmon

Season with a sprinkle of salt and rub on a Tbsp or so of olive oil onto salmon steak

(can also add fresh squeezed lemon, pepper or garlic powder if desired for extra flavor)

Heat your grill pan to medium high for a minute or two so heat is even through out pan. When grill pan has heated, place your salmon steak skin side up on grill pan and cover with lid for 4 minutes. After the 4 minutes, remove lid and with a spatula carefully turn salmon over. Let cook for another 2 minutes. Turn off heat and remove salmon from pan. To plate, add your cooked rice first, then salmon steak and finally spoon on garlicky mango salsa. Garnish with a sprig of cilantro, and you’ve got a first class meal!

Make sure to read our other summer wellness orange nutrition recipes on the blog!

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