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Grilled Salmon with Citrus-Tomato Salsa

Imagine yourself on a beach, surrounded by palm trees and staring at the ocean. What would that feeling taste like? We think it tastes something like this!
  • Cooking time15 min
  • Prep time15 min
  • ServingsPortions 6
recipe image Grilled Salmon with Citrus-Tomato Salsa


  • 2 medium tomatoes, chopped
  • 2 large navel oranges, peeled, sectioned and coarsely chopped
  • 2/3 cup (150 mL) sliced green onions
  • 6 Tbsp. (90 mL) chopped fresh cilantro, divided
  • 2 tsp. (10 mL) finely chopped, seeded jalapeno pepper (optional)
  • 1/4 cup (60 mL) Becel® Salted Plant-Based Bricks
  • 6 salmon fillets (about 1-1/2 lbs./675 g.)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine tomatoes, oranges, green onions, 4 Tbsp. (60 mL.) cilantro and jalapeno pepper in large bowl; set aside.
  2. Blend Becel Salted Plant-Based Bricks with remaining 2 Tbsp. (30 mL.) cilantro in small bowl. Grill or broil salmon, brushing with cilantro spread, until salmon flakes with a fork, about 15 minutes. Serve salsa with salmon.