Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Mango Chimichurri 3.9 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 6 Sweet, tangy mango shines in this take on a South American chimichurri. It's also delicious with boneless chicken breasts or shrimp for lunch or dinner. Ingredients 1 mango, peeled, pitted, and diced small 1 bunch cilantro, finely chopped ½ teaspoon red-pepper flakes ¼ cup vegetable oil, plus more for grilling 2 tablespoons lime juice Salt and pepper 6 skin-on salmon fillets (2 pounds total) Directions Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve. Cook's Notes If you're intimidated by grilling fish, try salmon: Its firm flesh holds up well. Rate it Print