Grilled Salmon with Mango Salsa

Name: Grilled Salmon with Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp chopped fresh cilantro; 4 servings Kosher salt; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 237 milliliters chopped firm-ripe mango; 2 teaspoons About olive oil; 4 servings Pepper; 1 fillet salmon fillet (about 1 1/2 lb.; skin on, pin bones removed; see notes), rinsed and patted dry; 1 teaspoon About minced fresh habanero or serrano chile (see notes)

The recipe Grilled Salmon with Mango Sals If you have pepper, kosher salt, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Lay salmon, skin down, on an oiled piece of heavy foil that's about 2 inches bigger than the fish on all sides. Rub top of fish with oil, then lemon peel.

Ingredients you will need

Lemon Peel

Salmon

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

In a bowl, mix mango, lemon juice, and cilantro.

Ingredients you will need

Lemon Juice

Cilantro

Mango

Equipment you will use

Bowl

Add chile, salt, and pepper to taste.

Ingredients you will need

Pepper

Chili Pepper

Salt

Lay salmon (on foil) on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on barbecue. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), 12 to 15 minutes. Spoon off any oil from foil.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Grill

Aluminum Foil

Carefully slide a wide spatula between salmon skin and foil and lift salmon to a platter. Spoon half the mango salsa over fish. Slice fish crosswise and serve with remaining salsa.

Ingredients you will need

Salmon

Mango

Salsa

Fish

Equipment you will use

Spatula

Aluminum Foil

Wine pairing: An off-dry Riesling or Gewrztraminer with good acidity cools the chile fire in the salsa and complements the rich fish and tropical fruit.

Ingredients you will need

Tropical Fruit

Dry Riesling

Chili Pepper

Salsa

Fish

Wine

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh cilantro 4servings

Kosher salt 2Tbsps

lemon juice 1teaspoon

grated lemon peel 237milliliters

chopped firm-ripe mango 2teaspoons

About olive oil 4servings

Pepper 1fillet

salmon fillet (about 1 1/2 lb.; skin on, pin bones removed; see notes), rinsed and patted dry 1teaspoon

About minced fresh habanero or serrano chile (see notes)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.