Grilled Salmon Fillets With Mango Cucumber Salsa Recipes

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.

BRAZILIAN GRILLED SALMON WITH MANGO SALSA

Steps:

• Place cedar plank on a rimmed baking sheet. Cover with water. Let soak, at least 4 hours. Drain; rub one side with 1 teaspoon vegetable oil.
• Combine mangoes, onion, cilantro, jalapeno pepper, lime juice, olive oil, orange juice, salt, and pepper in a large bowl; mix thoroughly.
• Season salmon with salt and pepper. Place on the oiled side of the cedar plank and cover with mango mixture.
• Turn the burners on one side of an outdoor grill to high heat, and the other side to low heat.
• Transfer cedar plank to the side of the grill preheated to low heat. Close grill and cook, checking often and spraying plank with water if needed, until salmon flakes easily with a fork, 30 to 40 minutes.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

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.