Directions:
- Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place blackened chile in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut chile in half lengthwise. Discard seeds and membrane. Finely chop.
- Combine the chile, radishes, coconut, lime juice, olive oil, fresh cilantro, and garlic clove in a medium bowl. Cover and marinate in refrigerator for 30 minutes or overnight. Stir in the cubed mango.
- Prepare grill.
- Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Serve with salsa; garnish with cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.69 Kcal (509 kJ) | ||
| Calories from fat | 46.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 27.44mg | 1% | |
| Potassium | 263.87mg | 6% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 9.6g | 38% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 6.88g | 14% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 101.94 Kcal (427 kJ) | ||
| Calories from fat | 38.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 8% | |
|---|---|---|---|
| Cholesterol | 10.92mg | 4% | |
| Sodium | 22.99mg | 1% | |
| Potassium | 221.04mg | 6% | |
| Total Carbs | 10.49g | 4% | |
| Sugars | 8.04g | 38% | |
| Dietary Fiber | 1.47g | 7% | |
| Protein | 5.76g | 14% | |
| Vitamin C | 23.1mg | 46% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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