Broiled Salmon with Fruit Salsa

I have a long list of food resolutions–and it’s not even New Year’s. At the top of my list is to eat more Omega-3–especially from healthy fish. Yesterday it was Broiled Salmon with Fruit Salsa.  Salmon-Fruit-Salsa-Closeup

My sister was part of my inspiration.  She is a serious athlete, doing triathlons and an occasional cross country ski race (i.e. the Birkebeiner)–and has recently started buying some high end fish oil. It even ships on ice!  This is helping her with the aches and pains that come from her workouts. 

Salmon brushed with olive oil

Salmon brushed with olive oil

I only need to get through my weekly ballet class and brand new swim lesson (more on this later), so I decided I’d try eating more fish instead.

Yes I am going to need to eat a lot more salmon to keep up with her… poor me.  Fruit-Salsa-Ing-2

Two weeks ago, I started a (really delicious) new subscription to Door to Door Organics* (don’t miss out on my awesome 3 prize giveaway here), and the ideas behind this recipe really came together. They delivered a beautiful box of produce and some wild sockeye salmon. The first produce box offered kiwis (and red peppers and avocados and…) which I thought would be perfect in a fruit salsa with the fish.  Fruit-Salsa-Ingredients

Now my youngest daughter has quite a sensitive palate, so I decided to ask for her help. If I can get her on board with a recipe, I am sure to have a winner. We chopped and mixed and adjusted quantities and in the end were delighted. The dish was flavorful, light and very satisfying. And it comes together in a snap. We even tossed it together again in the middle of busy weekend activities. 

Salmon with fruit salsa, served with kale and fingerlings

Salmon with fruit salsa, served with kale and fingerlings

In the course of making this, I learned one thing about cooking salmon that I wanted to pass along.   Most recipes call for testing to see if fish flakes to know when it is done. This is effective, but it tends to disfigure a piece of fish, since the thickest part is usually in the middle. If you have an instant read meat thermometer, this works even better. Just slide it into the thickest portion of the fish and when you get to 145 F (per the USDA), your fish is done.

Final tip–any leftover salsa is great with chips. Even when I serve to just 3 or 4, I always make the full amount of salsa.

Yesterday we had salmon, kale and fingerlings (also from the box) for lunch. Dinner was fruit salsa, guacamole and chips in front of a movie. And since Door to Door Organics left the ingredients on my back porch, I didn’t even need to shop. 

Life is good.  salmon-served

 *I received free products for my recipe development, but all opinions are my own. 

Broiled Salmon with Fruit Salsa
Serves 6
Healthy broiled salmon with fruit salsa is a tasty and refreshing meal that comes together in a snap.
Write a review
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
273 calories
9 g
71 g
13 g
30 g
2 g
209 g
182 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 273
Calories from Fat 112
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 71mg
Sodium 182mg
Total Carbohydrates 9g
Dietary Fiber 4g
Sugars 4g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 large kiwis (or 3 small), peeled and chopped
  2. • 1/4 c chopped red onion (about 1 small red onion)
  3. • 1 red bell pepper, stem and seeds removed, chopped
  4. • 1 avocado, skin and pit removed, chopped
  5. • 1/4 c chopped cilantro ( about 1/2 a bunch)
  6. • 1 lime
  7. • 1/2-1 t cayenne, to taste
  8. • Salt to taste
  9. • 1 1/2 lbs wild caught salmon filets (6 4 ounces pieces)
  10. olive oil to brush salmon
  1. Put chopped kiwis, bell pepper, avocado, red onion and cliantro in a medium bowl. Season with cayenne and salt, then top with juice from one lime. Mix, then sample and adjust seasonings to taste.
  2. Brush salmon with a thin coat of olive oil, then sprinkle with salt and pepper.
  3. Broil until fish flakes or reads 145F on an instant read meat thermometer.
  4. Serve fish with salsa immediately.
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26 thoughts on “Broiled Salmon with Fruit Salsa

  1. Louise

    Hi Inger!
    Your Broiled Salmon with Fruit Salsa looks outstanding! Kudos to you (and your daughter) for resolving to get more Omega-3 in your bodies. Your sister sounds like a great inspiration:)

    We’ve been eating a lot of fish around here. Just the other night we had some gorgeous cod, if Cod can be called gorgeous, lol…I have such a time figuring out good fish bad fish but I’ve been dilligent in my quest to figure it all out.

    I just went back to read the Door to Door Organics post. what a wonderful concept! They don’t deliver to my area, yet:) I looked up a couple of other people I know too. It doesn’t seem they deliver to them either. I’ll be on the look-out though.

    Thanks for the tip about checking for the doneness for Salmon. It never occurred to me to use a thermometer. Duh!!!

    Thanks for sharing, Inger…

    1. Inger

      Lol–I have shredded sooooo many fish in my lifetime by repeatedly testing for doneness Louise! You are right, using a thermometer seems obvious once you’ve heard it!

      It makes sense that you are eating more fish now too. Did you see my cod recipe at — you could probably substitute olive oil for the butter. I hope to be testing a lot more in the upcoming months. You know my grandmother used to have a fish meatball recipe, alas another that is long lost…

      1. Louise

        I did see that Cod recipe, Inger. I’ve been making a lot of Cod lately too. It’s funny, everytime I make Cod I think of all the cod liver oil I use to have to take when I was a kid. My parents were great believers of the stuff. Not all things change, I supose. The only thing is, we had to have it by the spoonful! It was so awful we use to hold our noses while opening our mouths!

        Too bad about the fish meat ball recipe. You might be able to find it in an old cookbook if you know some of the ingredients and the method. Let me know if you want me to look for it. Was it a ethnic recipe?

        1. Inger

          You know I don’t even remember eating the Fiske Frikadeller that my grandmother made–though my mother talks about them all the time. I should work with her to see if we could find a recipe and recreate them. I think that she and my uncle are the only ones left who could tell if they were the same.

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  3. Juliana

    This is such a pretty and simple dish…I love that you paired with fruit salsa…I too want to incorporate more fish into my diet…
    I like the idea of having fresh food delivered at the door…
    Have a great week Inger 🙂

    1. Inger

      Thanks Juliana. I am really looking forward to trying more fish recipes in the near future! Hope you have a great week too!

  4. Claire

    Hi Inger, what a great resolution to eat more fish (regardless of exercise). I’m sure the wild salmon tasted amazing, and to include your daughter – now that is not only a pleasure for you but a stroke of genius.
    and yes I’m waiting to hear all about the balet classes!

    1. Inger

      Oh you are back Claire–so good to hear from you! I will have to be over to see what you have been up to! Yes, stay tuned to hear about my exercise–I hope next week but by the following for sure!

    1. Inger

      Thanks, I was pleased with the way the salsa looked nestled against the salmon. We used to eat a lot more fish but I lost my source and we just stopped. I am glad I decided to search some out again.

  5. grace

    i just don’t like salmon. i wish i did, because i know it’s super healthy. i love that salsa, though, and would enjoy it on anything! well, anything except salmon. 🙂
    good for you–keep it up!

    1. Inger

      My mother feels the same way about salmon Grace! I expect the salsa would be good with cod or whitefish–and of course tortilla chips!

  6. Kathy

    This is our kind of meal! Kiwi? Have not imagined that combination before. Will have to try it. Usually we use oranges or grapefruit instead. This is novel!

    1. Inger

      I saw a lot of recipes using mango too but the kiwi just seemed right to me–and I am more likely to have them than a mango!

    1. Inger

      There are a lot of recipes that use mangos, but I wanted to try something different. And I thought the kiwi color was a good compliment too. Thanks for stopping by!

  7. Howie

    This looks absolutely DE-LICIOUS and beyond healthy! Love the ingredients and love the various “brain foods” that are put into the mix. I really love your site and have it bookmarked. I’m far from an “expert” in the kitchen myself, but I’m trying to get better and cook more for my fiance and this seems like a great resource. You recipe really seems like it will add a nice fresh, yet subtle flavor that even she will like…and she is about the pickiest eater you will ever meet, but loves Salmon. Thanks for sharing this and I look forward to finding some more great recipes here!

    1. Inger

      Thanks Howie! I really believe that cooking with natural ingredients is a healthier–and (potentially) awesomely delicious–approach to eating.

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