Monday, February 15, 2010

Cookbook Testing: Grilled Salmon with Fresh Mango Salsa

If any of you foodwishers can make it to a grill, I'd love to know what you think of this grilled salmon and mango recipe. This is going in the cookbook, and while I really like the dish, it never hurts to have a few of you fine foodies give it a test run. Enjoy!



































Grilled Salmon with Fresh Mango Salsa


Makes 6

6 (6-7 ounce) salmon fillets, boneless and skinless
2 teaspoon kosher salt
2 teaspoon vegetable oil
For the Mango Salsa:
1 large ripe mango, peeled, seeded, and diced small (about 1 1/2 cups)
2 tablespoon red bell pepper, diced fine
2 tablespoon red onion, finely diced
1 tablespoon finely diced jalapeƱo
2 tablespoons fresh lime juice
2 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon olive oil
1/4 teaspoon cumin
pinch of cayenne, optional
salt to taste
lime wedges to garnish

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. May be made the night before, and refrigerated until needed. Toss well before using.

Brush salmon lightly with the vegetable oil, and salt generously on all sides. Preheat grill to medium-high. Grill the salmon for 5 to 7 minutes per side until lightly charred, and cooked to your desired doneness. Serve with the mango salsa, lime wedges, and salt.

14 comments:

Divas Can Cook said...

yummy! It is never too cold to grill IMO. I'll try this on Friday for sure and post on my blog. I'm always on the hunt for salmon recipes.

Anonymous said...

I've only tried salmon once, and it was Bitter! So how is salmon? I might try this one. The salmon I tried was in a lasanga dish at a buffet.

Chef John said...

salmon is horrible overcooked, which is how you had it. Just cook until barely done and you'll love it.

David.Hostert said...

Just discovered your recipe site and having a peek into the American way of cooking. All very nice, especially your effortless way talking about food.
Personally for this recipe I'd prefer to leave the skin on the salmon. It protects it and keeps it moist. Leave it on the skin side and watch the cooking process as it creeps up the side for 4-5 minutes. Then at the last minute I would turn it to get those lovely char marks. 5-7 minutes per side sounds a bit long to me to get the pink translucent texture I love so much in salmon.

Anonymous said...

hey chef

love the site, check it daily, quick question for your chicken roulade video would incorporating spinach require any additonal steps. Im kinda worried that the spinach may over cook and ruin the dish.

thanks again for all the videos they really greata

Anonymous said...

hey chef

love the site, check it daily, quick question for your chicken roulade video would incorporating spinach require any additonal steps. Im kinda worried that the spinach may over cook and ruin the dish.

thanks again for all the videos they really greata

Chef John said...

thanks! ive never tried that, so i cant say... u tell me

Flour said...

This post makes me sad that I'm allergic to fish:( It looks so good & feels like summer!

SW said...

Made this tonight for dinner. The salsa is a perfect blend of not too hot with lots of flavor and sweet. The mango with jalapeno is perfect. The grill is buried in snow, so I broiled it. As a side I fried some plantains. That was a good choice. Thanks for the recipe.

Chef John said...

So glad ! Thanks for trying it.

Jose said...

I need a recipe in which I can use canned salmon. I have 6 cans and I don't know how to use it. Any help will be appreciated!

Chef John said...

try our salmon cakes recipe! it's great for canned salmon

Gail said...

I made this with broiled salmon. YUMMO. Salmon, mango, cayenne = heaven for the taste buds. Took next to no time to prepare. What fun the kitchen is again. Thanks Chef John

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