Photo: Grilled Salmon with a Pineapple, Mango and Strawberry Salsa Recipe
Ingredients
- 4 teaspoons olive oil, divided
- 4 (6-ounce) salmon fillets, skin-on
- 2 teaspoons Essence, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 recipe Fruit Salsa, recipe follows
Directions
Preheat a grill to medium.
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
For the Fruit Salsa:
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
Yield: about 2 cups
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By Christinac631
central islip, NY
on August 09, 2012
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I loved this dish! I'm putting that salsa on everything. In addition to the mint, I added cilantro and ginger. Delish!!!! I also only added 1 tablespoon of salt to control it a little better and finshed the fish with a sprinkle of additional himalaian salt at the end. I used fresh oregano (was lucky to have some on hand and fresh thyme which I added to the fish after I put it on the grill. To take it up a notch, I decided splurge and bought a more expensive species of salmon- King Salmon-wild caught. What a difference from the farm raised - food coloring salmon. Tender and delicate, just beautiful. The rub for the salmon and the salsa together-excellent. Next time I would put another jalapeno because it wasn't as spicy as I thought it was going to be. I don't like things to be too spicy. Really healthy dish if you pair it with roasted or grilled veggies and a salad.
By blquick
Quinlan, TX
on May 26, 2012
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Very tasty. Love the flavor of mango and strawberries with jalapenas and I added dried cilantro instead of mint leaves. Yummmm. Great on grilled salmon. We like Mexican food a lot.
Also you can use it as a fresh dip mixed with sour cream. Served with homemade veggie chips. Thanks for the recipe.
By Bearmeat
on January 21, 2012
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We just tried this recipe tonight on the grill. The seasoning the recipe called for was out of stock at the grocery. We picked up a shaker of Chef Paul Prudhommes,s Magic Salmon Seasoning and used it for a rub. We then soaked a cedar shingle in water which was large enough for a fillet to rest on. Heated the grill to 350 and placed the wet shingle on it for 3 minutes and then turned it over and laid the fillet on top of the cedar side which had been on the grill side. Cooked for 15 minutes and removed. Smeared the salsa on each serving and ate. Mmmm Mmmm.
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