What would a foodie --or a food blog for that matter-- be without at least one recipe for this ubiquitous combination?
While it's not new to foodies it is new to my husband, Brad, who is used to eating his salmon blackened or not at all.
I was determined to make a grilled salmon that would give him the flavor punch he enjoys. It was just a bonus that by grilling it I would also skip filling the house with smoke.
He had also never had mango salsa--and wasn't too keen on trying it. However seeing as he is a big fan of the flavor profile of regular salsa I thought I'd put some on his plate and see. Besides I LOVE it and after seeing the perfectly ripe mangoes --a rarity here unfortunately--I had to have some.
We scored this beautiful wild caught Sockeye salmon at The Fresh Market. It was a little pricey that day but well worth it for the quality. This is about 1 1/2 lbs. On the flesh side I dusted it heavily with ground corriander, smoked Spanish paprika, freshly ground peppercorn blend, ancho chile powder, dried basil and dried thyme.
While it's not new to foodies it is new to my husband, Brad, who is used to eating his salmon blackened or not at all.
I was determined to make a grilled salmon that would give him the flavor punch he enjoys. It was just a bonus that by grilling it I would also skip filling the house with smoke.
He had also never had mango salsa--and wasn't too keen on trying it. However seeing as he is a big fan of the flavor profile of regular salsa I thought I'd put some on his plate and see. Besides I LOVE it and after seeing the perfectly ripe mangoes --a rarity here unfortunately--I had to have some.
We scored this beautiful wild caught Sockeye salmon at The Fresh Market. It was a little pricey that day but well worth it for the quality. This is about 1 1/2 lbs. On the flesh side I dusted it heavily with ground corriander, smoked Spanish paprika, freshly ground peppercorn blend, ancho chile powder, dried basil and dried thyme.
I scored the skin side, drizzled on some olive oil and dusted them with the corriander, peppercorn, paprika and chile powder.
They went onto a hot grill skin side down for about six minutes. I then flipped them onto a sheet of oiled foil again over the hot grill to get a nicely done top side.
Leave the skin on until you are ready to take them off the grill--it took about 3 minutes to get the color I wanted. These filets were moist and perfectly cooked with a nice flavor burst that enhanced rather than overwhelmed the luscious taste of the fish.
The mango salsa is easy and so fresh and lively on the plate. This makes enough to keep a little.
2 ripe mangoes, peeled and chunked
1 cup diced Vidalia onions
1 cup orange bell pepper, diced ( you can use red)
2 jalapeno peppers, diced ( you can vary the heat by how many seeds you leave in)
2 TBs cilantro, chopped
juice of 1 lime
1/4 tsp sea salt then to taste
Mix everything together well and chill. Stir before serving.
We bought blue cheese potato salad at The Fresh Market. It's delicious decadence was a fine counter balance to the zing of the salsa. Brad loved the fish--he had two helpings. He also truly enjoyed the salsa.
That made me smile.
That made me smile.
This is an easy meal for two. I enhanced it with a glass of the Starborough Sauvignon Blanc.I hope you enjoy it too.
5 comments:
Everything looks so lovely and inviting on that plate. Feasting with the eyes as well as the palate - perfectly done, Liz!
I'll try any salmon recipe to get Max to eat it. He always complains that it's too strong tasting. I love it on the grille, so this seems a worthy try. I know he'll love the salsa. Thanks Liz.
Kathy Sturgeon
yummers
I did a salmon very similar to this recently...
I wish I could send you some mangos from here!
I like to eat the skin. Some people are grossed out by that. :)
And mango salsa I had came from a jar, and I didn't much care for it, but that one looks delicious!
Songbird: Thanks sugar!
Kathy: Make sure to buy wild caught salmon. You all should get some good seafood where you are.
Bond: Oooo you should share it--on your food blog perhaps?*grinning*
Lynda: I love the flavor right next to the skin and I've eaten it before as well. It's so good fresh and if you can get your hands on ripe mangoes you should give it a try.
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