Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa

Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    finely chopped flat parsley

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 tsp.
    (5 mL)

    paprika

  • 1/2 tsp.
    (2 mL)

    Salt

  • 1/2 tsp.
    (2 mL)

    pepper

  • 4 x 6-7 oz
    (4 x 180-200 g)

    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

  • 1/2 cup
    (125 mL)

    chopped, red onion

  • 2 Tbsp.
    (30 mL)

    chopped, flat parsley

  • 1 Tbsp.
    (15 mL)

    extra-virgin olive oil

  • 1/4 tsp.
    (1 mL)

    Salt

  • 1/4 tsp.
    (1 mL)

    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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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