Grilled Salmon with Habanero Mango Salsa
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Total Time: 0 hrs 50 mins
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Hands-on Time: 0 hrs 35 mins
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Makes: 6 servings
Ingredients
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1 teaspoon
Garlic powder organic -
1/2 teaspoon
Sea Salt regular 5# pkg. -
1/4 teaspoon
Pepper black medium grind org -
1/4 teaspoon
Cumin seed ground organic -
1/8 teaspoon
Sea Salt regular 5# pkg. -
1
Habanero Chili Peppers whole -
1 1/2 pounds skin-on salmon filet
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1/3 cup orange juice
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3 teaspoons olive oil
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2 mangoes, peeled, pitted and finely diced
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1 small white onion, finely chopped
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1 cup quartered grape tomatoes
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Juice of 1 lime
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3 teaspoons chopped fresh cilantro leaves
Directions
1. Pat salmon filets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin and oil in a zipper-close bag. Add salmon filet and gently turn to coat. Set aside in fridge for 30 minutes.
2. Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
3. Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees. Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
4. Serve topped with habanero mango salsa.
