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Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa
2013-08-06
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
Chef Ian Perreault
4
35
5
1
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 fillet
Grilled Salmon Fillets with Paprika, Mango and Lime Juice Salsa
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
2:30
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)finely chopped flat parsley
-
2 Tbsp.
(30 mL)olive oilYou might like:
![]()
Flyer Deals
(2)
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L 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 filletYou might like:
![]()
Flyer Deals
(3)
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
-
mango salsa:
-
2
mangos, cut into small cubes
-
1 Tbsp.
(15 mL)fresh lime juice
-
1 cup
(250 mL)cherry tomatoes, cut into quartersYou might like:
![]()
Flyer Deal
(1)
ANGEL SWEET ORGANIC TOMATOES
$5.49 ea.
283 g PRODUCT OF MEXICO
-
1/2 cup
(125 mL)chopped, red onionYou might like:
![]()
Flyer Deal
(1)
JUMBO RED SWEET ONIONS
$1.99 /lb
PRODUCT OF CANADA CANADA No. 1 GRADE
-
2 Tbsp.
(30 mL)chopped, flat parsley
-
1 Tbsp.
(15 mL)extra-virgin olive oilYou might like:
![]()
Flyer Deals
(2)
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
-
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
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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