Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa
| Preparation: | 20 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 10 min |
| Total: | 2 h 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 2 Tbsp. (30 mL) finely chopped flat parsley
- 2 Tbsp. (30 mL) Irresistible olive oil*
- 1 tsp. (5 mL) Irresistible paprika*
- ½ tsp. (2 mL) salt
- ½ tsp. (2 mL) pepper
- 4 x 6-7 oz. (4 x 180-200 g) Irresistible salmon fillets*
- Mango Salsa
- 2 mangos, cut into small cubes
- 1 Tbsp. (15 mL) fresh lime juice
- 1 cup (250 mL) cherry tomatoes, cut into quarters
- ½ cup (125 mL) chopped, red onion
- 2 Tbsp. (30 mL) chopped, flat parsley
- 1 Tbsp. (15 mL) Irresistible extra-virgin olive oil*
- 1/4 tsp. (1mL) salt
- 1/4 tsp. (1mL) pepper
Preparation
Preheat the barbecue to medium.
In a salad bowl, mix the parsley, oil, paprika, salt and pepper.
Rub the salmon flesh with the spice mixture.
Oil the barbecue grill, and place the fillets skin side down.
Cover and cook for about 10 minutes, or until the salmon flakes easily with a fork; turn the salmon once during cooking.
Mango Salsa
Meanwhile, in a small bowl, mix all the salsa ingredients together.
To serve, place salmon fillet in the centre of a plate and top with a generous spoonful of the mango salsa.
Suggestion
The fish absorbs the marinade flavour better if you make a few small slits in the fish, or let it marinate for about 2-3 hours.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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