Grilled Salmon With Mango Salsa Recipes

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 MANGO SALSA

Steps:

• Season salmon with salt and pepper.
• Mix well and let stand.
• Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
• Top with salsa and serve.
• Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
• Variations: Make the same recipe with grilled chicken.
• Comments: Serve with baked sweet potato wedges.

MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE

Steps:

• Preheat a grill to medium-high.
• Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
• Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.