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| Chili Grilled Salmon with Mango Salsa |
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Recipe and image courtesy of BC Salmon Marketing Council.
The mango salsa makes a great complement to the spicy taste of the grilled
wild salmon. Guaranteed to be a winner with your family and friends.
Makes 4 serving
1½ lbs.
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wild salmon fillet, skin on |
| 2 Tbsp. | chili oil (or substitute 2 Tbsp. olive oil plus hot pepper
sauce to taste) |
| 2 Tbsp. |
lime juice |
| 1 Tbsp. |
finely chopped cilantro |
| 2 |
grated fresh ginger |
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garlic cloves, minced |
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Fresh Mango Salsa
Combine just before serving
| 1 |
tomato, diced |
| 1 |
mango, peeled and diced |
| ¼ cup |
chopped green onion |
| 2 Tbsp. |
chopped cilantro |
| 1 Tbsp. |
reserved chili oil mixture (see above) |
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salt and freshly ground pepper to taste |
- Preheat barbecue to medium-high, oil the grill.
- Mix together all ingredients, except salmon, in a small bowl.
- Reserve 1 Tbsp of this mixture to season the salsa (see below). Smear
remaining mixture over the flesh side of the salmon.
- Sear salmon, flesh side down for 3 minutes, turn over, cover grill and
cook another 7–10 minutes until salmon just flakes when pressed with
a fork.
- Alternatively, place salmon on grill skin side down and cook, covered,
for 10 –12 minutes.
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and Coriander Couscous
