Salmon with Mango Salsa
Prep Time: 20 minutes
Total Time:28 minutes
Servings: 4
Make flavorful salmon fillets with a mango mint salsa. Yum!
Total Time:28 minutes
Servings: 4
Make flavorful salmon fillets with a mango mint salsa. Yum!
Ingredients:
For the Marinade
⅓ cup olive oil
Juice of 1 lemon
10 to 15 fresh mint leaves, chopped
5 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp black pepper
Sea salt, a pinch
For the Mango Mint Salsa
2 mangoes diced
½ seedless English cucumber, chopped
20 fresh mint leaves, chopped
¼ cup finely chopped red onion
Juice of ½ lemon
For the Salmon
4 salmon fillets, skin on (about 6 ounces each)
Sea salt
For the Marinade
⅓ cup olive oil
Juice of 1 lemon
10 to 15 fresh mint leaves, chopped
5 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp black pepper
Sea salt, a pinch
For the Mango Mint Salsa
2 mangoes diced
½ seedless English cucumber, chopped
20 fresh mint leaves, chopped
¼ cup finely chopped red onion
Juice of ½ lemon
For the Salmon
4 salmon fillets, skin on (about 6 ounces each)
Sea salt
Directions:
Season salmon with salt on both sides and place, flesh side up, in a casserole dish.
For the Marinade
In a bowl, add olive oil, lemon juice, mint, garlic, spices and salt, then whisk to combine.
Pour marinade over the salmon and let sit at room temperature for 20 minutes.
For the Salsa
In a bowl, add mangoes, cucumber, fresh mint, red onions and lemon juice.
Toss to combine, then set aside or refrigerate until ready to use.
For the Salmon
Heat a generously oiled grates on a gas grill on high.
Arrange salmon fillets on hot grill, flesh side down first.
Close the lid, then cook 1 to 3 minutes on the first side, depending on how thick the fillets are.
DO NOT move the salmon fillets until you are ready to turn them over.
Look for grill marks on the fish, where it is closest to the grill, you should see a small layer of opaque (cooked) flesh.
Using tongs and a metal spatula, carefully turn the fish over so it's skin side down.
Now, turn heat down to medium, then close the lid.
Cook for another 2 5 minutes, again depending on the thickness of the fillets.
DO NOT move the salmon fillets until you are ready to remove and serve them.
Salmon is ready when it is barely opaque throughout.
Remove from the grill and serve topped with mango salsa. Enjoy!
Season salmon with salt on both sides and place, flesh side up, in a casserole dish.
For the Marinade
In a bowl, add olive oil, lemon juice, mint, garlic, spices and salt, then whisk to combine.
Pour marinade over the salmon and let sit at room temperature for 20 minutes.
For the Salsa
In a bowl, add mangoes, cucumber, fresh mint, red onions and lemon juice.
Toss to combine, then set aside or refrigerate until ready to use.
For the Salmon
Heat a generously oiled grates on a gas grill on high.
Arrange salmon fillets on hot grill, flesh side down first.
Close the lid, then cook 1 to 3 minutes on the first side, depending on how thick the fillets are.
DO NOT move the salmon fillets until you are ready to turn them over.
Look for grill marks on the fish, where it is closest to the grill, you should see a small layer of opaque (cooked) flesh.
Using tongs and a metal spatula, carefully turn the fish over so it's skin side down.
Now, turn heat down to medium, then close the lid.
Cook for another 2 5 minutes, again depending on the thickness of the fillets.
DO NOT move the salmon fillets until you are ready to remove and serve them.
Salmon is ready when it is barely opaque throughout.
Remove from the grill and serve topped with mango salsa. Enjoy!
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