05/30/2018

As a Floridian on the East coast, I (Lauren) grew up enjoying the best of the best when it comes to seafood. I go home and overload on my favorite oceans eats like mahi mahi, shrimp, grouper and crab. But one thing that took some time to grow on me was salmon. I always found it too “fishy” when I was younger but have since found a love for the millennial pink fish. This week with summer upon us, I’m sharing my favorite grilled salmon recipe. I’ve been been slowly perfecting this marinade and now I just have to share.

It’s a chili lime marinade that has the perfect amount of spice and sour. I know you’re thinking wait what about the sweet, don’t worry, I’ve got you covered with my mango salsa. This Grilled Salmon recipe will take you straight to the tropics and have you craving one of those drinks with the umbrellas and salt water in your hair.

I feel like the idea of salmon on the grill can seem a bit intimidating, but it’s a pretty forgiving fish since it’s a fatty, tender fish. I like to use a cedar plank to ensure a beautiful cook without drying the fish out on the grill. I also things it adds just the perfect amount of earthy flavor. These boards can be found in the seafood section of pretty much any grocery store. Simply soak the board for an hour or more before grilling. The other task that may be overwhelming is choose the best fillet. I think this depends on personal preference, it may be helpful to ask the fishmonger behind the counter for a bit of help. But my two tips are it should smell like the ocean not have a fishy smell, and stay away from dyes or add colors/preservatives. My personal preference is fresh, wild caught, sustainable salmon, particularly king or coho varieties.

The other tricky ingredient may be a mango. This delicious fruit can be one that is intimidating to pick out and to cut. So, just as above, I’ll offer my two tips, look for a firm mango with a bit of shiney “goo” around the stem (I know strange tip, but these are the best mangos!), or just a strong sweet smell at the stem area. Secondly, there is a large flat seed in the center of this fruit, so cut the fatter sides or cheeks off, then slice the fruit into small cubes not cutting through the skin, finally flip inside out to easily remove the cubes (see image).

Don’t let this dish scare you, it’s absolutely worth it in the end. You’ll feel like a pro by the time you’re finished. I suggest serving serve this topped with the salsa and either beans and riced cauliflower or quinoa on the side. Keep reading for the Grilled Salmon recipe…

Grilled Chili Lime Salmon with Mango Salsa

• Author: Lauren Daniel
• Yield: 4-5 servings
• Category: Gluten Free & Dairy Free
• Method: Grilling

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Description

This chili lime marinade has the perfect amount of spice and sour, topped with my mango salsa and this dish will take you straight to the tropics and have you craving one of those drinks with the umbrellas.

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Ingredients

• Between 1-1½ lbs wild caught fresh salmon
• 1-2 Cedar planks depending on the size of your fillets

Marinade

• 2 tbsp honey
• 1 tbsp chili garlic sauce*
• Juice from 2 limes (about ½ cup)
• 1 tbsp fresh parsley, chopped
• 1 tsp cumin
• 1 tbsp oil

Mango Salsa

• 2 mangos, cut into small cubes
• 1 red pepper, chopped small
• 1 orange pepper, chopped small
• Half of a large avocado, cubed
• ¼ small purple onion, chopped small
• Juice from ½ a lime
• 1 tsp fresh oregano (or ½ tsp dry)
• Salt and pepper to taste

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Instructions

1. Prepare fish by removing any small white pin bones (just gently pull them).
2. Whisk together all marinade ingredients and pour over fish. Allow to marinate for at least 1 hour.
3. Cut salsa ingredients and combine a bowl.
4. Finish salsa by gently stirring in lime juice and seasoning. Set aside in refrigerator until ready to serve.
5. Prepare grill to a med-high heat. If using charcoal, be sure to spread coals evenly along the bottom once they’ve burned down.
6. Set the marinated fish skin side down on the cedar plank.
7. Carefully place plank on the grill.
8. Close grill lid and allow to cook for 20-25 minutes. Fish should flake apart when cooked through. (Some white may appear on or around the fish, that is just rendered fat and a good thing!)
9. Serve hot, topped with fresh salsa.

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Notes

*If you can’t find this or don’t have it, you can use ½ tsp red pepper flakes, ½ tsp garlic salt, and 1 tsp vinegar as a substitute.

If you decide not to use the cedar plank, prepare the grill with some oil and shorten cooking time by about 5 minutes.

Photography by Chase Daniel