SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon
Salmon Spaghetti
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon
Spicy Salmon Broth
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine
Poached Salmon Salad
Salmon & Ginger Salad
Salmon Fish Cakes
Smoked Salmon & Rice
Grilled Salmon & Salad
Salmon Flan
Salmon in Cream
Smoked Salmon Pate
Salmon Kedgeree
Salmon Fuseli
Garlic & Herb Salmon
Salmon en Croute
Salmon Sweet Potato
Salmon Tortilla Cones

 

Grilled Salmon with Mango Salsa

serves 4     time 30 mins

Ingredients

4 (6-ounce) wild salmon fillets with skin on one side
Salt and freshly ground black pepper
Olive oil
1/2 cup (125 ml) white wine
Juice of 1/2 lime
2 jalapeno chilies, minced (if you like the flavor, but not ahhh! call the fire department heat, seed them)
2 tbsp fresh mint, finely chopped
1 tbsp honey
1/2 tsp coarse sea salt
A flame-resistant towel tied with twine and soaked in oil

Cooking Method

1. First, make the salsa. In a large bowl, combine mango, lime juice, jalapenos, mint, honey, and sea salt. Refrigerate until needed.
2. Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill. Reapply the grate.
3. Quickly lube the grate with the oil-soaked towel.
4. Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
5. Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
6. Move to a plate and cover with aluminium foil. Let rest 5-7 minutes before serving with salsa.

The Cook's Bookshop

 

sitemap

privacy

 

 salmon recipes