Salmon With Chili-Mango Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A refreshing twist to salmon that is always a hit with guests. After stumbling across this recipe in the Sept. 2000 issue of Bon Appetit I made a few adjustments to the recipe to meet my tastes. I have found the salsa best if made the day before but it is also great made right before grilling the salmon. I like to serve this with cumin flavored rice and grilled zucchini, onion and tomatoes. I have found this recipe a easy way to combine the wonderful flavor and healthy benefits of adding fish to my eating plan. Ingredients:
12 ounces ripe mangoes, peeled,pitted and diced |
1/4 cup chopped fresh cilantro |
1/4 cup chopped red onion |
1 tablespoon fresh lime juice |
1 teaspoon lime zest |
1 1/2 tablespoons minced seeded serrano chilies |
1 clove garlic, finely chopped |
1/8 teaspoon cumin |
1 1/2 tablespoons olive oil |
12 ounces salmon, filletes |
Directions:
1. Make salsa by combining first 8 ingredients in a small bowl.
2. Mix in 1 1/2 tablespoons olive oil.
3. Season salsa with salt and pepper to taste.
4. Prepare barbecue (med- high heat).
5. Brush salmon with olive oil.
6. Grill until just opaque in center and meat is flaky, about 5 minutes per side.
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