Grilled Ginger Teriyaki Salmon With Honey Mango Salsa Recipes

GRILLED GINGER-TERIYAKI SALMON WITH HONEY-MANGO SALSA

Steps:

• In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
• In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
• Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

GRILLED TERIYAKI SALMON

Steps:

• In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve 1/2 cup and set aside into a small saucepan.
• In the bowl with the larger amount of the marinade add olive oil and chopped green onion.
• Place the salmon fillets in a large zip-lock bag and pour the marinade into the bag. Close tightly and refrigerate for at least 1 hour.
• Mix 2 tsp corn starch with 1 tsp water. Add the dissolved corn starch to the reserved 1/2 cup of the soy sauce mixture. cook on medium high heat until it begins to thicken into a glaze (about 10 minutes).
• Fire up the grill on medium heat and spray generously with nonstick spray. Cook the marinated salmon fillets about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon fillets.
• Once the salmon is cooked through completely, remove from the grill and brush the glaze on top. Serve hot.

GRILLED HONEY LIME SALMON WITH MANGO AVOCADO SALSA

Steps:

• Preheat grill to medium-high heat and arrange salmon on a large sheet of aluminum foil. (If using individual fillets, you can use individual pieces of foil as well) Fold the edges of the salmon up a little bit around the salmon (this helps to keep the juices around the salmon instead of spilling into the grill).
• Season salmon with salt and pepper to taste on both sides. Sprinkle garlic powder and chipotle chili pepper over the top, then drizzle olive oil over the top. Use your fingers to rub oil into the top of the salmon.
• Grill salmon for top-down for 5-7 minutes, then flip and grill for another 8-12 minutes until salmon is cooked through and edges begin to brown.
• While salmon is cooking prepare the salsa by stirring together all salsa ingredients in a medium bowl.
• In a small bowl whisk together butter, honey, and lime juice. Drizzle over grilled salmon. Top with mango avocado salsa and serve immediately.

GRILLED SALMON WITH MANGO SALSA RECIPE

Steps:

• Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
• Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
• Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
• Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
• Serve immediately, topped with the salsa and a squeeze of fresh lime juice.

GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE

Steps:

• In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
• Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
• Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
• While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
• Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
• While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
• Serve salmon warm with coconut rice top with avocado mango salsa.