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.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Pair grilled salmon with a quick refreshing salsa; perfect for a hot summer's day.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Watermelon-Mango Salsa | ||
| 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 | ||
| Lime Cream | ||
| ¼ c. Hy-Vee plain Greek yogurt | ||
| 1 tsp. lime zest | ||
| ½ tsp. lime juice | ||
| ½ tsp. fresh Italian parsley | ||
| Hy-Vee salt | ||
| 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
Directions
Hyvee Culinary Expert Tip
Chile 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.
Nutrition facts
Servings
380 Calories per serving
3 wraps
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 65mg
- Sodium: 520mg
- Total Carbohydrates: 24g
- Protein: 29g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 60%
0%
Potassium 15%