Mango salsa is a very popular topping for grilled salmon in restaurants, but not as common at home, which is a shame since it's so easy to do well. The tropical and tangy topping is a perfect match with smoky fish.
Makes 6 Grilled Salmon Filet with Fresh Mango Salsa
Makes 6 Grilled Salmon Filet with Fresh Mango Salsa
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Ingredients:
- 6 (6-7 ounce) salmon fillets, boneless and skinless
- 2 teaspoon kosher salt
- 2 teaspoon vegetable oil
- For the Mango Salsa:
- 1 ripe mango, peeled, seeded, and diced small (about 1 1/2 cups)
- 2 tablespoon red bell pepper, diced fine
- 2 tablespoon red onion, finely diced
- 1 tablespoon finely diced jalapeño
- 2 tablespoons fresh lime juice
- 2 tablespoon chopped fresh cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- pinch of cayenne, optional
- salt to taste
- lime wedges to garnish
Preparation:
In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.
Brush salmon lightly with the vegetable oil, and salt generously on all sides. Preheat grill to medium-high. Grill the salmon for 5 to 7 minutes per side until lightly charred, and cooked to your desired doneness. Serve with the mango salsa, lime wedges, and salt.
Brush salmon lightly with the vegetable oil, and salt generously on all sides. Preheat grill to medium-high. Grill the salmon for 5 to 7 minutes per side until lightly charred, and cooked to your desired doneness. Serve with the mango salsa, lime wedges, and salt.