Salmon Recipes
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Grilled
Salmon with Mango Salsa
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4 (6-ounce) wild salmon fillets with skin on one
side |
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Salt and freshly ground black pepper |
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Olive oil |
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1/2 cup (125 ml) white wine |
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Juice of 1/2 lime |
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2 jalapeno chilies, minced (if you like the flavor,
but not ahhh! call the fire department heat, seed
them) |
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2 tbsp fresh mint, finely chopped |
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1 tbsp honey |
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1/2 tsp coarse sea salt |
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A flame-resistant towel tied with twine and soaked
in oil |
Cooking Method
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1. First, make the salsa. In a large bowl, combine
mango, lime juice, jalapenos, mint, honey, and sea
salt. Refrigerate until needed. |
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2. Heat about 28 charcoal briquets in a large
chimney starter. Once hot, disperse evenly around
the bottom of the grill. Reapply the grate. |
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3. Quickly lube the grate with the oil-soaked towel. |
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4. Brush salmon liberally with olive oil. Sprinkle
liberally with salt and freshly ground black pepper. |
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5. 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. |
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6. Move to a plate and cover with aluminium foil.
Let rest 5-7 minutes before serving with salsa. |
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