Grilled Salmon with Mango Papaya Salsa
Salmon is so good for you! It's an excellent source of Omega-3 fatty acids (aka "brain food".) It's also packed with vitamin D which is vital for maintaining your overall health. One 100g serve of salmon can provide you with a day's worth of vitamin D.
This Grilled Salmon with Mango Papaya Salsa recipe is amazing! The mix of sweet and tangy mango papaya salsa and grilled salmon together create a burst of complimenting flavors. The great thing about this grilled salmon recipe is that it can be made ahead of time and paired with a salad or a side of quinoa or asparagus.
If making grilled salmon intimidates you, don’t worry! It’s really easy. Simply, make sure the gates are cleaned, preheat the grill until the grates are nice and hot, and let the fish cook with the lid closed as much as possible for at least 5-6 minutes before flipping it.
Don't have a grill or the weather simply doesn't permit? You can use a stove top grill pan or bake the salmon. It'll turn out just as nice as the grill.
What You'll Need
2 large salmon fillets (6-8oz)
Sea salt, to taste
Fresh ground pepper, to taste
1 Tbsp. extra virgin olive oil
2 mango's, cubed
1 fresh papaya, cut in half, seeds removed and cubed
1 small red onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 handful of fresh cilantro, chopped
2 cloves garlic, pressed
2 limes, juice of
1 tsp. lime zest
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
Salt and pepper to taste
What You'll Need To Know
Place cubed mango's and papaya in a large ceramic bowl, add the diced onion, peppers, chopped basil and garlic.
Mix in the lime juice and zest, add the olive oil and red wine vinegar and stir.
Season to taste with some salt and pepper.
Refrigerate until ready to serve.
Preheat grill to med/high heat
Season room temperature salmon fillets with salt and pepper. lightly brush with extra virgin olive oil
Lightly brush the grill with olive oil as well
Grill fish, starting flesh side down for about 2-3 minutes per side until done (the flesh should all be opaque)
Serve immediately with Mango Papaya salsa.
Recipe makes 4-6.