Barbecued Salmon Surfer Style With Mango Habanero Salsa Food
GRILLED SALMON WITH SPICY MANGO SALSA
Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
- Serve the salmon with the salsa and a lime wedge.
MANGO-HABANERO SALSA
This sweet and spicy salsa combines mangoes, habaneros, fresh cilantro and lime.
Provided by Food Network Kitchen
Time 30m
Yield 6-8 servings, makes about 3 cups
Number Of Ingredients 9
Steps:
- Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.
GRILLED BARBECUED SALMON
For a beautiful blend of sweet and spicy, salmon is grilled and basted with barbecue sauce perked up by brown sugar and hints of chili, soy sauce and lime.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.
Nutrition Facts : Calories 383 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 785mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein.
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- 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.
- 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.
- 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.
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- Preheat a grill to medium high heat. Brush a large, heavy duty piece of foil with olive oil. The foil should be long enough to lay the salmon on top and wrap completely around it.
- Whisk together the honey and apple cider vinegar. Place the salmon on the foil and pour the honey mixture evenly over top. Bring the sides together, sealing it tightly.
- Grill for about 12 minutes then carefully open the foil packet (steam will escape so be careful!). Leave the the foil packet open, cover the grill, and continue to grill for another 3-5 minutes or until the fish flakes apart easily with a fork or registers 125 degrees for medium or 145 degrees for well done.
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