RCI-MT.002.0050.001

Grilled Salmon with Mango Salsa

Name: Grilled Salmon with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 4 unit (6-ounce) wild salmon fillets with skin on one side; 1 unit Salt and freshly ground black pepper; 1 unit Olive oil; 1 large mango (peeled and finely diced); 1 unit Juice of 1/2 lime; 2 unit jalapeño chiles (minced (if you like the flavor, but not ahhh call the fire department heat, seed them)); 2 tbsp fresh mint (finely chopped); 1 tbsp honey; 1/2 tsp coarse sea salt; 1 unit A flame-resistant towel tied with twine and soaked in oil

Grilled Salmon with Mango Salsa from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(6-ounce) wild salmon fillets with skin on one side
4 unit
Salt and freshly ground black pepper
1 unit
Olive oil
1 unit
mango
peeled and finely diced
1 large
Juice of 1/2 lime
1 unit
jalapeño chiles
minced (if you like the flavor, but not ahhh call the fire department heat, seed them)
2 unit
fresh mint
finely chopped
2 tbsp
honey
1 tbsp
coarse sea salt
1/2 tsp
A flame-resistant towel tied with twine and soaked in oil
1 unit

Method

First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.

Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply the grate.

Quickly lube the grate with the oil-soaked towel.

Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.

Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.

Move to a plate and cover with aluminum foil. Let rest 5-7 minutes before serving with salsa.

Grilled Salmon with Mango Salsa

Ingredients

Method

What Makes This Variant Distinct