Grilled Wild Salmon with Citrus-Kissed Mangos and Vidalia Onions
This unique ingredient blend offers a delicious compliment to ordinary grilled wild salmon. Thanks to the bright flavors, it can be enjoyed hot or chilled.
Special Diet Notes & Options: Grilled Wild Salmon
This recipe is naturally allergy-friendly, including dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, and soy-free.
If you don’t have fresh mint handy, try basil. It also pairs nicely with mango, salmon, and sweet onions.
This recipe was created by Rebecca Lang, author of Around the Southern Table, and shared by the Vidalia Onion Committee.
Salmon with Mango, Ginger and Vidalia Onions
- 2 mangoes, peeled and cut into 1/8-inch slices
- 2 Vidalia onions, peeled and cut into 1/8-inch slices
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons olive oil, divided
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 teaspoons ginger puree (such as Gourmet Garden)
- 1 (3-pound) whole side of wild salmon with skin
- Salt and freshly ground pepper
- 3 tablespoons fresh mint, chopped
- Lime wedges, optional
- Combine the mango and onion in alarge glass mixing bowl.
- Whisk lime juice, 2 tablespoons of the oil, lemon juice, honey, 1/2 teaspoon salt, and ginger in a small bowl. Pour over the mango mixture, cover and chill for 1 hour.
- Preheat your grill to medium heat.
- Rub the top of the salmon with the remaining 1 tablespoon oil and season with salt and pepper.
- Grill fish, skin side down (without flipping), over indirect heat for 16 to 18 minutes, or until easily flakes with fork.
- Use an extra large spatula or rimless baking sheet to gently lift salmon off the grill, leaving skin on the grill rack.
- Allow the salmon to cool for about 5 minutes.
- Stir the mint into mango mixture, and use a slotted spoon to place it down the center of the salmon. Garnish with lime wedges, if desired.
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Tagged gluten-free, nut-free, peanut-free, soy-free