Salmon with Chili-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale. Ingredients:
1 10-ounce mango, peeled, pitted, diced |
1/4 cup chopped fresh cilantro |
1/4 cup chopped red onion |
1 tablespoon fresh lime juice |
2 teaspoons minced seeded serrano chili |
1 teaspoon grated lime peel |
1 garlic clove, finely chopped |
2 tablespoons olive oil |
2 6-ounce salmon fillets |
Directions:
1. Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
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