Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled "planked" salmon with peach - mango salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Served this grilled salmon dish with home-made peach-mango salsa, for a delicious dinner. Place cedar plank with salmon on grill over MEDIUM heat. Place cedar plank with salmon on grill.
Grilled "Planked" Salmon with Peach - Mango Salsa is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Grilled "Planked" Salmon with Peach - Mango Salsa is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have grilled "planked" salmon with peach - mango salsa using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Grilled "Planked" Salmon with Peach - Mango Salsa:
- Prepare 2 cedar planks (purchased in store’s BBQ section)
- Prepare Salsa …
- Take 12 oz Salsa, store bought “fresh” (or homemade)
- Prepare 1 mango, peeled, center removed, finely diced
- Prepare 4 peaches, peeled, pitted, finely chopped
- Take 4 salmon fillets (8-10 oz. each), remove skin
- Prepare 1/4 cup olive oil
- Take Dash salt, pepper, dried dill, thyme, and tarragon
- Prepare 4 sprigs rosemary
- Make ready 1 lemon, slices for garnish
Made with canned salmon and simple ingredients, you'll want to make it again and again. The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld. I made it just as the recipe stated.
Steps to make Grilled "Planked" Salmon with Peach - Mango Salsa:
- Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
- In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
- Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
- Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top.
- Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking.
- Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes.
- No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚.
- Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned]
- Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach - mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance.
I love planked salmon any way and appreciate another great recipe. Cedar planked salmon is a grilling favorite, but we're putting a twist on it by making them into these delicious tacos! A Northwestern favorite is, and will always be Wild Salmon grilled on a Western Red Cedar Grilling This is the definitive planking recipe! Boom Boom Grilled Corn with Green. Make a salsa with mango, watermelon, serrano peppers, and fresh mint.
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