Make Watermelon-Mango Salsa: Combine watermelon, mango, black beans, corn, bell pepper, chopped green onions, parsley, chopped serrano pepper, lime zest, and juice, garlic, 1/4 teaspoon salt in a medium bowl. Cover and refrigerate until ready to serve.
Pair grilled salmon with a quick refreshing salsa; perfect for a hot summer's day.
Servings and Ingredients
|1 c. seedless watermelon, cut into 1/4-inch cubes|
|1 small mango, seeded, peeled, and cut into 1/4-inch cubes|
|¾ c. Hy-Vee no-salt-added black beans, drained and rinsed|
|½ c. frozen Hy-Vee Select roasted super sweet cut corn, thawed|
|¼ c. red bell pepper, seeded and chopped|
|¼ c. green onions, sliced|
|¼ c. fresh Italian parsley, coarsely chopped|
|1 serrano chile pepper, seeded and finely chopped, plus additional for garnish|
|1 tbsp. lime zest|
|3 tbsp. fresh lime juice|
|1 tbsp. garlic, minced|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground cumin|
|¼ c. Hy-Vee plain Greek yogurt|
|1 tsp. lime zest|
|½ tsp. lime juice|
|½ tsp. fresh Italian parsley|
|Grilled Salmon Wraps|
|1 lbs. skinless salmon fillets|
|1 tbsp. Gustare Vita olive oil|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|½ tsp. Hy-Vee cayenne pepper|
|24 butter lettuce leaves|
Things To Grab
- Medium bowl
- Small bowl
- Charcoal or gas grill
- Meat thermometer
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Make Lime Cream: Combine Greek yogurt, lime zest, lime juice, and parsley in a small bowl. Season, to taste, with salt. Cover and refrigerate until ready to serve.
Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Rinse fish; pat dry with paper towels. Combine oil, remaining 1/2 teaspoon salt, black pepper, and cayenne pepper. Rub mixture all over fish. Grill salmon 4 to 6 minutes or until fish flakes easily when tested with a fork (145 degrees), turning once halfway through.
Stack two lettuce leaves together for each wrap. Add 1 oz. salmon and 1/4 cup salsa. Top with 1 teaspoon Lime Cream and, if desired, additional serrano pepper slices.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 65mg
- Sodium: 520mg
- Total Carbohydrates: 24g
- Protein: 29g