Grilled Salmon Fillets With Mango-Cucumber Salsa
This recipe for grilled salmon with a refreshing mango cucumber salsa is a delightful combination of flavors and textures. The juicy mango, crunchy cucumber, and aromatic seasonings perfectly complement the tender, grilled salmon. It's a vibrant and satisfying dish that is sure to impress your guests and brighten up any mealtime.
— Constant Cookbook
Ingredients
- 1 large ripe mango, peeled, seeded and diced
- 1 large cucumber, peeled, seeded and finely
- diced
- 1 small garlic clove, minced
- Juice of 1 lime
- 1/8 tsp. ground cumin
- 1 cup chopped green onions, green portion only
- 1/2 cup diced red bell pepper
- 1/4 tsp. cayenne pepper
- 1 Tbs. chopped fresh cilantro
- 2 Tbs. extra-virgin olive oil, plus more for grilling
- Salt and freshly ground black pepper, to taste
- 4 salmon fillets, each 6 oz.
Instructions
- In a large nonreactive bowl, stir together the mango, cucumber, garlic, lime juice, cumin, green onions, bell pepper, cayenne pepper, cilantro, the 2 Tbs. olive oil, salt and black pepper. Taste and adjust the seasonings. Set aside, stirring occasionally, until ready to use.
- Prepare a hot fire in a grill.
- Season the salmon fillets with salt and black pepper and brush both sides with olive oil. Arrange the salmon, skin side down, on the grill and cook until the skin is crisp and lightly browned, 3 to 4 minutes. Using tongs, carefully turn the salmon over and continue cooking until it is opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking.
- Transfer the salmon to a warmed platter. Serve immediately and pass the salsa alongside. Serves 4.
Yield
Serves 4.
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