Great Grilled Salmon with Mango Salsa
By: Leah Rodrigues
Published: July 19, 2014

While most people will be cooking up hamburgers and hot dogs, impress your friends and family with this grilled salmon with mango salsa.  The fish is simply seasoned with salt and pepper before it is seared on the grill.  The sweetness of the fresh mango salsa pairs deliciously with the bold flavored salmon.  You can also make this meal with grilled mahi mahi or ahi tuna.  I like to add a teaspoon or two of pineapple preserves to the salsa to enhance the fruit's natural sweetness. This grilled salmon meal goes great with Mexican grilled corn or charred sweet potatoes.
Grilled Salmon with Mango Salsa
Ingredients:



2 cups finely-diced ripe mango
1 cup finely-chopped fresh pineapple
1/4 cup finely-chopped red onion
3 tablespoons chopped cilantro
Juice of 1/2 lime
Salt to taste
2 pounds skin-on salmon filet cut in 4 pieces
 
Directions:








   
To make salsa: In bowl, combine mango, pineapple, onion, cilantro and lime juice. Season to taste with salt. Set aside 20 minute to 1 hour, to blend.


   
Heat grill to medium-high. Season salmon with salt and pepper. Place fish on hot grill, skin-side down, and cook 5 minutes. Do not worry if skin is blackened. Turn and grill fish until it is no longer raw in center, about 3 minutes, depending on thickness of the fish.


   
To serve, place piece of grilled salmon in center of each of 4 dinner plates. Arrange about 1/4 cup salsa along either side of fish.


   
This recipe yields 4 servings.

To make salsa: In bowl, combine mango, pineapple, onion, cilantro and lime juice. Season to taste with salt. Set aside 20 minute to 1 hour, to blend.


     
Heat grill to medium-high. Season salmon with salt and pepper. Place fish on hot grill, skin-side down, and cook 5 minutes. Do not worry if skin is blackened. Turn and grill fish until it is no longer raw in center, about 3 minutes, depending on thickness of the fish.


     
To serve, place piece of grilled salmon in center of each of 4 dinner plates. Arrange about 1/4 cup salsa along either side of fish.


     
This recipe yields 4 servings.