Grilled Salmon with Mango Basil Salsa
- 4 4-6 oz Wild Caught Salmon Filet, (skin on or off, whatever you prefer)
- 1 Tbsp Avocado Oil
- 1 tsp Pure Maple Syrup
- 1 whole Lemon, juice
- Salt and Pepper, to taste
- 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.
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