You may recall me writing about how my husband loves beef and I rarely make it for him. Well, salmon is another thing he really enjoys, but I've never liked....until now! I thought I'd give this a try and it came out really delicious. It's another refreshing, summery dish - perfect for this stifling weather we're having. I served this over some couscous.
Grilled Salmon with Pineapple, Mango, and Strawberry Salsa Recipe courtesy Emeril Lagasse, foodnetwork.com
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.
For the Salmon...
- 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
Preheat a grill to medium **I used a grill pan on the stovetop
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.
And in case you don't have Essence, here's the idea...
- 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