Friday, July 25, 2014

Grilled Salmon with Zesty mango salsa

Now that we have had a few days of wet weather to cool things off, it looks like this weekend will be warm again. Oh well, sound like the time to grill some salmon served with a zesty mango salsa. This is a regular in my home, its easy, can be scaled up easily and is always a crowd pleaser. This recipe serves 4 and can be scaled up very easily for larger group.
  • One large salmon filet cut in 4 pieces.(preferably skin off)
  • 1 ripe mango, pitted, peeled, and cut into small dice ( you can substitute mango for a papaya, cantaloupe or any other fruit).  
  • ½ cup of diced cucumber
  • 1/4 cup small-diced red onion
  • 3/4 cup loosely packed, roughly chopped fresh cilantro
  • fresh lime juice from one or more limes
  • 1 green Thai chili, chopper

To prepare the salmon:

Brush the salmon with a good quality olive oil and sprinkle salt and pepper.
Set your grill to high, oil it to minimize sticking. When ready simply put the salmon on the grill and do not touch for 4 minutes (watch for possible flare up because of the oil, have water on hands). Turn salmon and cook another 4 minutes. If the salmon is particularly thick cook a bit longer, but be careful not to overcook. The old idea that fish is flaky its ready is simply wrong. By the time its flaky, its likely overdone. Nowadays Salmon is served slightly undercooked to a light pink in the center. This is particularly important for BC salmon as it is less fatty than its Atlantic cousin. 

To prepare the Salsa:

Dice the fruit, cucumber and red onion to the same size (no bigger than your little finger’s nail). Mix together, and add the lime juice, the diced Thai chili and the chopped cilantro. Adjust seasoning to taste. My preference to have it very zesty, I’m not shy with the lime.

Serving is simple, lay you salmon in the center of the plate and lay a generous serving of the salsa over top and serve. Voila.. Can’t get any simpler.

Wine pairing:

I recommend an aromatic wine such as a dry Gewurztraminer, Viognier or a dry fruity Rose. C.C. Jentsch Cellars (#ccjentschcellar) has all three. I must say my favorite is the Viognier because of its strong tropical aromas and long finish, its stands up very well to the zesty notes of the salsa and the sweetness of the salmon.

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