I was walking in Chinatown and the mangos are piled high! Spring is mango season and I can’t resist buying a case and eating them all, but I did save a few for this recipe.
Gordy the bbq’er knows he should eat more fish but when there is a choice to be made he opts for USDA prime, but tonight the mangos won him over.
Ingredients for the salsa:
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1/2 garlic clove, finely chopped
2 tablespoons olive oil
Salt and pepper
I like to make the salsa ahead of time to let the flavours develop.
Ingredients for the salmon:
2 6-ounce salmon fillets
1 tablespoon olive oil
1 teaspoon grated lime peel
Fresh lime juice
Salt and pepper
Directions:
Prepare barbecue (medium-high heat).
Combine the mango, cilantro, red onion, lime juice, zest, chili, garlic and 2 TBS of olive oil.
Season salsa with salt and pepper.
Brush salmon lightly with 1 TBSP of olive oil.
Season with salt, pepper, lime zest and lime juice.
Grill until just opaque in the center, about 5 minutes per side.
Serve with salsa.