Grilled Salmon with a Pineapple, Mango and Strawberry Salsa (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 teaspoons olive oil, divided |
4 (6-ounce) salmon fillets, skin-on |
2 teaspoons essence, recipe follows |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 recipe fruit salsa, recipe follows |
Directions:
1. Preheat a grill to medium.
2. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
3. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. For the Fruit Salsa:
16. 3/4 cup small diced pineapple
17. 3/4 cup small diced mango
18. 1/2 cup small diced strawberries
19. 1/4 cup small diced red onion
20. 1 jalapeno, stemmed, seeded and finely chopped
21. 2 tablespoons chopped fresh mint leaves
22. 2 tablespoons freshly squeezed orange juice
23. 1 tablespoon freshly squeezed lime juice
24. 1/4 teaspoon salt
25. In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
26. Yield: about 2 cups
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