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Grilled chili lime salmon and mango peach salsa sits on a bed of creamy grits in this light summer dish. The slight heat of the chipotle chili pepper perfectly balances the sweetness of the mango and peach salsa. I use fresh fruit but swapping it out with canned fruit will easily make this a 30-minute meal!

Chili Salmon With Peach Mango Salsa and Grits
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Woo hoo!! I'm excited—it's going to be staycation time with visitors next week! The extended weather forecast is continually changing, but I don't really care, because it is going to be a full week of family, fun, food, and a few drinkie drinkies!!

Hopefully, I will get in my first beach day of the summer too! I have gone on a whale watch, which was awesome, because we saw a season record of 47 breaches. Unfortunately, due to the recurring cool and rainy weather and family commitments I have not had a beach day. So, next week, we are going to do something about that! I am not a sun worshiper, but I enjoy the sea breeze and the sight and sound of the beach under the protective shade of a sun umbrella. My husband calls me a weirdo because I want to go to the beach just to spend the entire time avoiding the sun. That's okay. I'm thankful loves all of my weird quirks anyway! 😊

Chili Salmon With Peach Mango Salsa and Grits

Before I switch to vacation mode, here is a little dish I would like to share this week. It is a breeze to put together and can easily be made during busy weeknights. 

Chili Salmon With Peach Mango Salsa and Grits

If I had to pick, the salsa is the component that takes the most time because the fruits and vegetables need to be washed, dried, and chopped. (Washing all fruits and vegetables is a must in my kitchen.) I use fresh mango and peach, but to save on time, you can use canned...just drain and add the chunks into the mixing bowl. 

Chili Salmon With Peach Mango Salsa and Grits

The Salmon can be cooked on an outdoor grill or if indoors, on a grill pan. A 1-inch fillet or steak requires only 6-10 minutes. And quick 5-minute grits helps this meal come together in no time. To make this dish extra light and healthy, use reduced fat milk or milk and butter substitutes.

Chili Salmon With Peach Mango Salsa and Grits

I have tried both ground chili pepper and ground Chipotle Chili pepper on the salmon rub, and the latter is the clear cut winner. The heat it provides really works well with the sweetness of the mango and peach. The slight heat makes the whole dish pop. So, I recommend you stick with the chipotle chili pepper, but if you have no tolerance for heat then use regular chili pepper. 

Chili Salmon With Peach Mango Salsa and Grits

Happy weekend everyone!!



For the salmon wet rub:

3 tbsp. olive oil
1 tsp.ground chipotle chili pepper
1/4 tsp. black pepper
1 tsp. salt
2 tbsp. fresh squeezed lime juice
4 6z. salmon fillets

For the salsa:

1 (about 1 1/4 cup) large mango, diced
1 (about 1 1/4 cup) peach, diced
1/4 cup chopped purple onion
1/4 cup chopped cilantro
2 1/2  ore more of fresh squeezed lime juice *
1/8 tsp. ground chipotle chili pepper
1/8 tsp. salt

For the grits:

1 cup quick 5-minute grits, uncooked
2 cups water
2 cups whole milk or half and half
1 tsp. salt
3 tbsp. butter


Combine all the salmon rub ingredients, minus the salmon, in a small bowl.  Rub onto both sides of the salmon. Set aside to rest for 15 minutes.

Combine all of the salsa ingredients in a mixing bowl. Stir to combine. Set aside.

Preheat grill to medium high. Place salmon with the skinless side down if using fillets with skin. Cover and grill for 4-6 minutes or until salmon is cooked 50%-60% percent up the sides. Turn over and cook of 4-6 minutes longer or until the sides are cooked through. Do not over cook. Allow to cool 5 minutes before serving.

Heat water and milk to slight boil. If it comes to a hard boil, remove from heat immediately to prevent boiling over. Reduce heat to medium low and gradually stir in grits. Cover. Cook, stirring occasionally, for 5 to 7 minutes, or until grits are soft and creamy. 

To serve, place a scoop of grits at a bottom of a serving bowl. Top with salmon fillet and scoop of salsa.

Makes 4 servings


1) Adjust the amount of lime juice according to the sweetness of the mango and peach. Super sweet fruit will require more lime juice as you want to have an equal ratio of sweet/sour taste.

2) For a shortcut, use canned mango and peaches, drained.

3) Grits may thicken upon standing. Add a splash of milk to restore creaminess.

4) Add more chipotle chili pepper if you like heat.

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This post first appeared on Food For The Finicky, please read the originial post: here

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