Salmon With Chili-Mango Salsa Recipe - Cooking Index
Salmon With Chili-Mango Salsa Recipe - Cooking Index
In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.
Type: Fish| 1 | Mango - (10 oz) - peeled, pitted, | |
| And diced | ||
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/4 cup | 15g / 0.5oz | Chopped red onion |
| 1 tablespoon | 15ml | Fresh lime juice |
| 2 teaspoons | 10ml | Minced seeded serrano chili |
| 1 teaspoon | 5ml | Grated lime peel |
| 1 | Garlic clove - finely chopped | |
| 2 tablespoons | 30ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Salmon fillets - (6 oz ea) |
Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper.
Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, September 2000
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