Are you craving a light, sweet accompaniment for your fish instead of a heavy sauce? If so, give this delightful salmon with mango salsa a try! Keeping it keto is all about not eating the entirety of the mango sauce in one sitting.
Many fruits aren’t keto-friendly, but you can still have a fruit-based salsa!
One of the critical elements that helps me maintain my keto way of eating is knowing that I still can have many of the foods that I loved, including sugar-heavy fruits, if I control portion sizes. Let’s face it: I can make killer brownies or an oreo delight cake to fit a keto diet. But what can I possibly do to replace mango? Sure, there are mango-flavored sugar free syrups and mango-peach water flavoring, but that does nothing for texture.
The solution is to just eat a small amount of mango. A whole mango has over 44 g net carbs in it, which obviously won’t fit in my goal 20 g net carbs per day. But I can certainly have a few bites of a mango. One eighth of the mango has a manageable 5.6 net carbs. But how would I feel satisfied with one eighth of a mango?
My solution is to make mango salsa. Cut up the mango and mix it with other textures and flavors. It feels like I am eating more mango than I am, and I still get to enjoy the fundamental texture and flavor. This salsa is packed with flavor. If I make the whole recipe, I have 28.7 g net carbs. But this recipe makes over 1 cup of salsa. I don’t need a whole cup of salsa to accompany a nice salmon fillet. I limit myself to 2-3 tablespoons of the salsa. I still enjoy my salsa and fish, without the annoyance of exiting ketosis.
A note on salsa composition
This salsa bursts with flavor. I was originally going to add in cilantro as a recommended ingredient, but after trying the salsa, I knew it didn’t need it. Srikanth still wanted to include it for aesthetic purposes. For the rest of the ingredients:
- I add tomatoes because salsa does not feel like salsa to me without tomatoes.
- Keep the onion content small, since they have the highest carb content per gram second only to the mangoes. I choose red onions so that they don’t overpower the mango.
- I added an entire jalapeño to this recipe. My husband and son thought it was a bit spicy, but I liked it with extra kick. If you add an entire jalapeño, make sure to eliminate the pith and seeds entirely to remove excess spiciness.
To dice vegetables very quickly, I use this apparatus. This chopper makes prepping any salsa take less than 10 minutes.
Salmon with Mango Salsa
- 8 oz Salmon
- 2 slices Mango
- 6 Grape Tomatoes,
- 1 Jalapenos
- 2 Tbsp Red Onion
- 1 tsp Lemon Juice
- Cilantro , for garnish
- Salt and Pepper , as desired
- Heat a skillet over medium-high heat.
- Once preheated, place salmon fillets skin-side down for 2-3 minutes, until browned and crispy. Season the topside with salt and pepper while the skin cooks.
- Flip to the opposite side for another 2-3 minutes. Season the skin with salt and pepper while the other side is browned.
- Turn the heat down to medium and let cook for 10-14 minutes until the salmon is cooked through. Remove the salmon from the skillet.
- While the salmon cooks, make the mango salsa by dicing mango, tomatoes, jalapeño, and red onion. Add lemon juice to the salsa and stir.
- Serve each salmon fillet with about 3 Tbsp mango salsa. Add cilantro for extra pop if desired.