col www honey sriracha dietitian approved salmon with mango pico de gallo ingredients •1 pound sockeye salmon fillets •2 tablespoons low sodium soy sauce or tamari for gluten free •1 tablespoon lemon juice •1 tablespoon sriracha sauce kosher salt and fresh ground black pepper to taste •1 container fresh cut mango pico de gallo directions the salmon fillets flesh side down in the mixture and let approximately 4-8 minutes depending on the thickness the grill and let them rest for 5 minutes the salmon fillets before serving for more dietitian recipes visit
