Chili Lime Salmon with Mango Avocado Salsa


  • 2 oz. Chef's Line® Chili Lime Sauce
  • 1 ea. Harbor Banks® Coho Salmon, defrosted
  • 2 oz. Monarch® Organic Diced Frozen Mango, defrosted
  • 1/4 ea. Avocado, peeled and diced
  • 1/4 ea. Jalapeño, seeded and diced
  • 1/2 ea. Cross Valley Farms® Peeled Shallots, minced
  • 1/2 oz. Cross Valley Farms Cilantro, minced
  • 1 ea. Fresh Lime


  1. Pat salmon dry; brush flesh generously with chili lime sauce. Preheat broiler. 
  2. Combine mango, avocado, jalapeño, shallot and cilantro gently. Cut lime in half and squeeze juice of half over the fruit salsa. 
  3. Broil salmon to desired degree of doneness. 
  4. Serve with additional chili lime sauce, fruit salsa, remaining lime cut into wedges, and cilantro garnish. 

Serves 1

By Chef Laura Vaughn, Brands Chef, Rosemont, IL