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Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa https://www.metro.ca/userfiles/image/recipes/filet-saumon-grille-paprika-salsa-mangue-jus-lime5258.jpg PT20M PT10M PT2H30M
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.
4
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
Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa

Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa

Rate this recipe
32 Votes
  • Gluten-free
  • Lactose-free
4
Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa
0:20
Preparation
0:10
COOKING
2:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    finely chopped flat parsley
  • 2 Tbsp.
    (30 mL)
    olive oil
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    500 ml SELECTED VARIETIES

  • 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
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    FROZEN, 318 g

    ALASKAN JACK'S MARINATED KETA SALMON

    ALASKAN JACK'S MARINATED KETA SALMON

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    FROZEN, 340 g SELECTED VARIETIES

    FRESH CHOICE MALPEQUE OYSTERS

    FRESH CHOICE MALPEQUE OYSTERS

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  • 2
    mangos, cut into small cubes
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  • 1 Tbsp.
    (15 mL)
    fresh lime juice
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    LIMES

    4 for $2.00

    PRODUCT OF MEXICO

  • 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
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    500 ml SELECTED VARIETIES

  • 1/4 tsp.
    (1 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    pepper
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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