Main
Grilled Salmon with Mango Salsa
Sign in to save Grilled Salmon with Mango Salsa to your Favorites.
Sign inSuits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 4 ea. (24 ounces) wild salmon fillets with skin on one side
- Salt
- Freshly-ground black pepper
- Olive oil
- 1 large mango, peeled and finely diced
- ½ lime, juiced
- 2 jalapeño chiles, seeded and minced
- 2 Tbsp fresh mint, finely chopped
- 1 Tbsp honey
- ½ tsp coarse sea salt
- A flame-resistant towel tied with twine and soaked in neutral oil
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 a grill. Reapply the grate.
- Quickly grease 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.