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
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 jalapeño
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.