Recipe by Sammijo
A refreshing twist to salmon that is always a hit with guests. After stumbling across this recipe in the Sept. 2000 issue of Bon Appetit I made a few adjustments to the recipe to meet my tastes. I have found the salsa best if made the day before but it is also great made right before grilling the salmon. I like to serve this with cumin flavored rice and grilled zucchini, onion and tomatoes. I have found this recipe a easy way to combine the wonderful flavor and healthy benefits of adding fish to my eating plan.
Top Review by Country Cupboard Cook
I love this salsa! It was easy to make, looked great with all the colours, and my guest raved about it. I actually used it with the maple glazed salmon also listed on the site and it was delicious. I tried the leftover salsa with chicken the next day - awesome! Definitely a keeper - thanks for posting.
- 12 ounces ripe mangoes, peeled,pitted and diced
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup chopped red onion
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 1⁄2 tablespoons minced seeded serrano chilies
- 1 clove garlic, finely chopped
- 1⁄8 teaspoon cumin
- 1 1⁄2 tablespoons olive oil
- 12 ounces salmon, filletes
Directions See How It's Made
- Make salsa by combining first 8 ingredients in a small bowl.
- Mix in 1 1/2 tablespoons olive oil.
- Season salsa with salt and pepper to taste.
- Prepare barbecue (med- high heat).
- Brush salmon with olive oil.
- Grill until just opaque in center and meat is flaky, about 5 minutes per side.