This grilled salmon recipe makes a decadent dinner and it’s easy to prepare. A pleasing variation from customary grilled salmon, this version is equally delicious and spicy-sweet! Simply chop up a few extra spices and add to Dat’s Nice Mango Salsa. You’ll have a delicious hot pepper sauce that you’ll enjoy as a marinade and dipping sauce.
Mango Salsa Grilled Salmon
For a new twist on a favorite seafood, try grilling your next salmon with this sweet and sour variation using Dat's Nice Mango Salsa. Adding a few extra herbs and marinating with the chunky salsa adds unique flavors to this savory seafood.
Ingredients
- 2-3 salmon fillets or steaks
- 2 Tbs brown sugar
- 1 clove garlic
- ⅛ cup packed, chopped fresh cilantro
- ⅛ cup packed, chopped fresh mint leaves
- ¼ cup packed, chopped fresh parsley leaves
- 1 Tbs lime juice
- 1.5 Cups Dat’s Nice Datil Pepper Mango Salsa
- ¼ tsp turmeric
- Salt / Pepper
- * Additional finely diced mango to suit your preference *
- Finely chopped green onion tops for garnish
Instructions
- Place the all ingredients together in a small food processor.
- Pulse a few times to combine; not too much to keep salsa consistency.
- Taste the sauce, should be sweet and sour, and salty and spicy.
- Add more sugar if too tart, or more Mango Salsa if not spicy enough.
- Place salmon portions in a shallow pan.
- Pour half to ⅔ of the mango salsa over fish and turn to coat.
- Set the rest aside for serving.
- Marinate salmon in the mango salsa at least 20 minutes, or up to 24 hours.
- Before grilling, brush a little cooking oil over your grill to prevent sticking and preheat.
- As you grill, baste with leftover marinade from shallow pan.
- Grill for approximately 10-15 minutes per side.
- After last turn, brush with mango salsa and sprinkle with green onion tops.
- Grill with lid closed for last 2-3 minutes.
- Serve the grilled salmon together with the remaining salsa (warmed or not) for dipping.
