Grilled Salmon with Mango-Avocado Salsa
Salmon Asada con Salsa de Mango y AguacateFarm-raised salmon allows us in the United States to prepare this wonderful fish year-round, and salmon has recently become popular in Mexico. The pink flesh goes beautifully with this new-style salsa. Because salmon fillets are delicate and may fall apart, you can use a hinged fish rack to hold them on the grill.
Ingrediënten
Makes 4 servings
- Mango-Avocado Salsa
- 1 salmon fillet about 1½ to 2 pounds
- 2 teaspoons olive oil
- 2 teaspoons fresh lime juice
- ¼ teaspoon salt or to taste
Instructies
- Prepare the salsa.
- Cover and refrigerate.
- Prepare an outdoor grill or preheat a stovetop grill pan.
- Oil the grill grate or pan.
- Pat the fish dry with paper towel.
- Brush the fish with the oil and drizzle with the lime juice.
- Season with salt.
- Grill the fish about 4 minutes on one side, until the salmon has nicely browned grill marks on the outside.
- Brush the top with additional oil before turning to prevent sticking.
- Cook 2 to 3 minutes more until the fish is barely opaque inside and just barely flakes when tested with a fork.
- Divide the salmon into serving pieces, and spoon about 1 tablespoon salsa over each serving.
Notes / Tips / Wine Advice:
Serve at once.
Pass the remaining salsa at the table.
--------------------------------------------------------------------------------------------------
