Grilled Salmon with Mango Basil Salsa
- 4 4-6 oz4 4-6 oz 4 4-6 ozWild Caught Salmon Filet, (skin on or off, whatever you prefer)
- 1 Tbsp1 Tbsp 1 TbspAvocado Oil
- 1 tsp1 tsp 1 tspPure Maple Syrup
- 1 whole1 whole 1 wholeLemon, juice
- Salt and Pepper, to taste
- 11 1Mango, medium, ripe, peeled and roughly chopped
- 11 1Shallot, medium, roughly diced
- 11 1Red Bell Pepper, medium, roughly diced
- 1 clove1 clove 1 cloveGarlic, roughly minced
- 2 tsp2 tsp 2 tspCane Sugar, (sub coconut or monkfruit)
- 1 Tbsp1 Tbsp 1 TbspRed Wine Vinegar
- Salt and Pepper
- .5 oz.5 oz .5 ozfresh Basil, (can sub cilantro)
- Add mango, shallot, bell pepper and garlic to a food processor and pulse a few times.
- Add sugar, red wine vinegar and pinches of salt and pepper. Pulse until it forms your desired salsa consistency. Refrigerate.
- Thaw salmon and make sure any pin bones are removed. (Run your fingers over in all directions; you’ll feel them! Use tweezers to remove any you find).
- Heat grill and preheat oven to 400 degrees. Line a baking sheet with nonstick parchment and grab a dish that you want to put your cooked salmon into.
- In a small bowl, whisk together avocado oil, maple syrup, the juice from one lemon and pinches of salt and pepper.
- Add filets to a gallon Ziplock and add marinade. Seal and gently rub to coat. Keep at room temperature
- Grill salmon filets for 5-7 minutes on each side, until flaky but a bit of pink remains in the center (you’ll need to test one). *See notes for stovetop instructions.
- Remove salsa from the fridge. Slice basil into ¼” pieces and fold in.
- Top salmon filets with salsa and enjoy!
If you don’t have a grill, you can sear in a skillet on medium-high heat until golden brown on both sides, 3-4 minutes each. Then lower heat and cover with a lid to cook to desired doneness. // Leftover salmon will keep in the fridge up to 48 hours; I recommend enjoying cold--you could even dice it up with some salsa and enjoy on tortilla chips. I don’t recommend freezing.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week