Grilled Salmon with Mango Salsa
Yield: 2 servings
- 2 mangos, slightly firm
- 1 jalapeno or serrano chile to yield ½ chopped
- Several Spring cilantro to yield ¼ cup minced
- 1 lime to yield 1 tablespoon juice
- 12 ounces center cut salmon fillet
- Mango Salsa (for topping)
Peel the mangos and cut into bite-sized pieces. Wash, trim
and seed jalapeno and mince. Wash, dry and chop the cilantro;
combine with mangoes and jalapeno and add the lime juice.
Prepare grill; wash and dry salmon, and if you have a fish
rack, cook the fish that way (It's easier.) If you don't,
cook directly on grill but rub the grill first with oil.
Place the fish, skin side down, on grill over low heat and
grill according to Canadian rule. Measure fish at thickest
part and cook 8 minutes to the inch. It will be medium rare.
It is not necessary to turn the fish unless you want to. If
you do, grill it for only 30 seconds.
Serve topped with mango salsa.
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