grilled salmon with mango-avocado salsa

prep: 15 MINUTES | cook: 15 MINUTES | total: 30 MINUTES | serves 4

It doesn’t get much better than a light, healthy meal that takes minutes to prepare, is really delicious, and gets requested by your kids. Caleb in particular is a big fan of this dish, so it’s become a regular meal for us. Grilling the salmon with honey and garlic butter produces tender, flaky, and flavorful fish in almost no time. And topping it with a fresh, colorful salsa brings an extra touch of brightness to the meal. It’s also the perfect dish to make for company.

MANGO-AVOCADO SALSA

2 medium ripe mangos, pitted, peeled, and chopped

1 large ripe avocado, pitted, peeled, and chopped

½ cup chopped red bell pepper

½ cup chopped red onion

⅓ cup chopped fresh cilantro

1 jalapeño, seeded and minced

Juice of 1 large lime

Kosher salt

SALMON

Extra-virgin olive oil, for the grill or grill pan, plus more for brushing the salmon

2 tablespoons unsalted butter, melted

1 tablespoon honey

2 garlic cloves, minced

½ teaspoon grated lime zest

1 (1½-pound) fresh salmon fillet, skin-on, small pin bones removed

Kosher salt and freshly ground black pepper

1 Make the salsa: In a medium bowl, combine the mango, avocado, bell pepper, onion, cilantro, jalapeño, and lime juice. Give everything a gentle toss and season to taste with salt. Set aside.

2 Make the salmon: Oil the grates of the grill (or a grill pan) and preheat to medium-high heat. (Or preheat the oven; see Note.) In a small bowl, whisk together the melted butter, honey, garlic, and lime zest. Set aside.

3 Brush the salmon with olive oil and sprinkle with salt and pepper. Place the salmon on the hot grill (or grill pan) flesh side down and cook until grill marks form, about 6 minutes. Using two spatulas, carefully flip the salmon and drizzle with the honey-lime butter. Cook for an additional 5 to 6 minutes, until the fish flakes easily. (Timing will vary depending on how thick your salmon is.) Carefully transfer the salmon to a large platter and top with the mango avocado salsa. Serve immediately.

NOTE: You could also make this dish in the oven. Line a large baking sheet with a piece of aluminum foil that is large enough to fold over the fish. Place the salmon fillet on the foil, skin side down. Pour the butter mixture evenly over the salmon and season with a pinch of salt and pepper. Create a packet by folding the sides of the foil over the fish, and then fold or roll the edges together to create a solid seal (so the juices don’t leak out). Bake in a 375° oven until the salmon is solid pink through the center, 18 to 23 minutes. Cooking time will vary depending on the thickness of your salmon fillet. Be careful not to overcook or the salmon will be dry. Carefully open up the foil packet and broil the salmon for 2 minutes. Watch the fish carefully so it doesn’t burn; you just want the top to crisp up a little. Serve immediately, drizzling the salmon with a little of the cooking sauce and topping with the mango-avocado salsa.