Recipe courtesy of Stephen Simmerman
Barbecued Salmon Surfer Style with Mango-Habanero Salsa
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1062
- Total Fat
- 61
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 32
- Protein
- 84
- Cholesterol
- 218
- Sodium
- 1631
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
Pineapple Marinade:
3/4 cup pineapple juice
1 tablespoon soy sauce
1 teaspoon grated ginger
1 clove garlic, minced
2 tablespoons mirin
4 salmon fillets
Mango-Habanero Salsa:
2 mangos, peeled and diced
1/4 cup minced red onion
1/2 tomato, diced
1 whole habanero pepper, seeded and diced
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon grated ginger
1/2 teaspoon salt
Barbeque Rub:
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon ground cumin
1/2 tablespoon chopped fresh cilantro leaves
Salt and pepper
Directions
- Preheat a grill.
- Pineapple Marinade:
- Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
- Mango-Habanero Salsa:
- Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
- Barbeque Rub:
- Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
- Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.