2 ripe mangoes, coarsely chopped (or you can buy a frozen bag... much easier!)
1 small red bell pepper, chopped
1 small red onion, minced
1/2 cup chopped fresh cilantro
1 clove garlic, minced
1/4 pineapple juice
6 tablespoons fresh lime juice
Salt
1 to 2 jalapeno peppers, finely chopped
4 salmon fillet
Olive Oil
2 Tablespoons ground cumin
Freshly Ground Pepper
Optional- Crushed Pineapple
Substitute different types of fish. Whatever you like (swordfish, halibut, mahi mahi, shrimp etc.)
Instructions
To make salsa, combine mangoes, bell peppers, onion, chopped
cilantro, garlic, pineapple juice and lime juice in a medium bowl.
Mix well and season to taste with salt and jalapeno. Set aside.
Prepare grill and heat to medium-hot. Coat salmon fillets lightly
with oil, rub with cumin and sprinkle with salt and pepper. Place
fish on grill and cook 6 to 8 minutes per side. To check for
doneness, cut into one fillet; it should be opaque throughout.
Remove Salmon from grill and top each fillet generously with salsa.
Garnish with several cilantro sprigs and serve!
Originally Submitted
1/27/2009
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