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.
- 2 mangoes, peeled and cut into ⅛-inch slices
- 2 Vidalia onions, peeled and cut into ⅛-inch slices
- ¼ cup freshly squeezed lime juice
- 3 tablespoons olive oil, divided
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- ½ 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, ½ 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.