Salmon with Mango Salsa

This past weekend Nick from Macheesmo came over to grill out.  I grilled, he grilled and we ate incredibly well.  One of my courses was Salmon with Mango Salsa.  Perfectly grilled salmon with a fresh salsa over the top.  It does not get any better than that.  Plus, this post is my world wide debut on YouTube.  Yep, I got a little flash camera and decided to become a video star.  You will see the video a little later in the post when I teach the finer points of dicing a mango.  This post is full of awesome information.  I also included the easiest way ever to cook a salmon filet.  So easy an infant could do it, well if they had enough arm strength to hold a spatula and flip a piece of fish.   Basically, it is really easy.

The salsa added a nice fresh crunch and the Jalapeno added a nice little bit of heat.

Salmon with Mango Salsa

• Salmon
  • 2-4 Salmon Filets (6-10 ounce filets)
  • Juice of 1 lime
  • 1-2 tbs extra virgin olive oil
  • 1/4-1/2 tsp red pepper flakes (optional)
  • Kosher or Fine Sea Salt
• Mango Salsa
  • 2 Mangoes, diced (see video below.)
  • 1 small red pepper, diced
  • 1 small red onion, diced
  • 1 jalapeno pepper, finely diced, if you don’t like heat, seed the jalapeno
  • juice of 1 lime
  • 2 tbs fresh mint, chopped
  • 1 tbs honey
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1/4 tsp kosher or fine sea salt

Mango Salsa

Dice up all of the ingredients and place them into a large bowl.  Add the honey, lime juice and seasonings and stir.

Cover and let sit in the refrigerator for at least an hour before serving.  I have gotten this question a couple times so I figured I would share it with everyone.  How do you cut a mango?  So I made a little video and attached it below.

How to dice a Mango

Be kind, this is my video debut.

Grilling the Salmon

Preheat the grill to medium/high heat.  Basically be able to hold your hand over the grates for about 3 seconds. Make sure to brush the grates clean.  You need a grate that is scraped clean to prevent sticking of the fish.

Season the salmon with the lime juice, salt, red pepper flakes and olive oil.

Place the salmon skin side up on the grill.  Close the lide and cook till the salmon does not stick anymore and the flesh starts to turn opaque.  This will take about 6-8 minutes depending on the done-ness desired.

When the salmon doesn’t stick anymore, flip the fish and grill skin side down till the fish is done to your desired temperature.  I like mine medium/rare so I cooked mine 6 minutes skin up and 2 minutes skin down.

This is the best part.  When your fish is done, slide the spatula between the meat and the skin and remove the fish from the grill.  The skin stays right on the grates and there is no need to deal with it later.  Plus, you can continue grilling the skin until it is super crispy.  Then you can eat it like a cracker on the side.

To plate place the salmon on a plate and then top with the salsa.

This was delicious.  The salsa added a great texture to the dish and the mango/jalapeno added a freshness not ordinarily seen in salmon dishes.