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Grilled Salmon with Mango-Avocado Salsa |
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Serves: 4
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(Salmon Asada con Salsa de Mango y Aguacate)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Farm-raised salmon allows us in the United States to prepare this wonderful fish year-round, and salmon has recently become popular in Mexico. The pink flesh goes beautifully with this new-style salsa. Because salmon fillets are delicate and may fall apart, you can use a hinged fish rack to hold them on the grill.
Mango-Avocado Salsa
1 1/2 to 2 pounds salmon fillet
2 teaspoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon salt, or to taste
1. Prepare the salsa. Cover and refrigerate. Prepare an outdoor grill or preheat a stovetop grill pan. Oil the grill grate or pan.
2. Pat the fish dry with paper towel. Brush the fish with the oil and drizzle with the lime juice. Season with salt. Grill the fish about 4 minutes on one side, until the salmon has nicely browned grill marks on the outside. Brush the top with additional oil before turning to prevent sticking. Cook 2 to 3 minutes more until the fish is barely opaque inside and just barely flakes when tested with a fork. Divide the salmon into serving pieces, and spoon about 1 tablespoon salsa over each serving. Serve at once. Pass the remaining salsa at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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