Wednesday, April 2, 2008

Herb Grilled Salmon with Mango Salsa

I got this recipe from Cooking Light.
Chad took care of the Salmon part of the meal. I took care of the mango salsa and rice.


I made a separate salsa for the kids minus the spice and they loved it. Chad and I were a bit skeptical of the bananas in the salsa but I think if it didn't have the bananas it wouldn't have been as yummy. The combination of the creamy bananas, the sweet mango, sour pineapple, the cool mint and spicy Serrano peppers was divine. The addition of lime rind and juice and the touch of orange juice brought it together.
The salmon was wonderful. This recipe gets a big thumbs up from us.
We also made extra rice so the kids could have a special little treat afterwards: rice, milk, sugar, and a dash of Cinnamon!

Herb-Grilled Salmon with Mango Salsa
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Mango Salsa
4 cups hot cooked rice
Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.
Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.
Note: Halibut or tuna can be substituted for salmon.

Mango Salsa
This salsa is best when made ahead.
1 cup cubed peeled ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint
2 tablespoons fresh orange juice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (8-ounce) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped
Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.

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