Mark Mitchell's Grilled Salmon
by Anita S in User ContributedThis brilliantly-easy barbecued salmon has three different flavors to choose from. Whether it's mango salsa, an Asian marinade or an Indian rub, any one will awaken your taste buds.
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Step 1: Preparing the Salmon
To prepare the salmon, first remove any pin bones, if needed. Cut the side of salmon into serving-size pieces or keep whole. Set aside while you prepare the salsa.
- 1 lb fresh side of salmon
Step 2: Making the Mango Salsa
To make the salsa, finely chop the onion. Dice the mango and cucumber. Remove the seeds from the jalapeño pepper and finely mince. Chop the cilantro and mix everything in a bowl. Set aside.
- 1/2 red onion
- 1 ripe mango
- 1 small cucumber
- 3 tbsp lime juice
- jalapeño pepper
- 2 tbsp fresh coriander (cilantro)
Step 3: Grilling or Baking the Fish
To grill the fish, preheat your barbecue to medium. Douse a scrunched up paper towel in vegetable oil. Holding the paper towel with tongs, lightly oil the hot grill.
Sprinkle the salmon with the salt and pepper to taste. Lay the fish on the grill, skin-side down. Close the lid and cook for approximately 7 to 10 minutes, or until done.
Alternatively, you can place the fish onto a parchment-lined baking tray and bake in a the oven, which has been preheated to 450º degrees Fahrenheit.
Once the fish is done, serve immediately with the mango salsa.
- 1/2 tsp salt
- freshly ground pepper (to taste)
Notes
This recipe is from "Anita Stewart's Canada", which is Anita Stewart's most recent cookbook.
Try these other flavor combinations by Mark Mitchell:
Indian Flavors
1/2 tsp cumin seeds
1/2 tsp coriander
1/4 tsp garlic powder
1/4 tsp turmeric
1/4 tsp cayenne pepper
salt (to taste)
To make the rub, grind the cumin, using a mortar and pestle. Combine the cumin, coriander, garlic powder, turmeric and cayenne. Rub into the surface of the salmon and sprinkle lightly with salt before cooking. Discard the leftover marinade.
Asian Marinade
2 tbsp sesame oil
1 tbsp soy sauce
To make the marinade, whisk together the sesame oil and soy sauce. In a large baking dish, brush or rub the marinade over the salmon. Let it stand, flesh-side down, in the marinade for 30 minutes at room temperature, or for 60 minutes in the refrigerator before cooking.
