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Grilled Salmon With Melon Mango Salsa
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- 2 T. olive oil
- 2 T. lime juice
- 2 sm. cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 to 2 1/4 lbs. salmon fillets with skin
- 1 c. chopped mango
- 1 c. chopped cantaloupe
- 1/3 c. chopped cilantro
- 2 tsp. finely chopped lime peel
- 1 tsp. minced red chili pepper or jalapeno
- Cilantro sprigs
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In a small microwave bowl, combine oil, lime juice, garlic, salt, and pepper. Microwave on HIGH for 60 seconds or until garlic is tender. Brush skin side of salmon with a small amount of oil mixture. Place salmon, skin-side down, on hot grill or broiling pan 4 to 5 inches from heat. Brush top of salmon with oil mixture. Cook 6 to 10 minutes or until salmon flakes easily when pierced with fork, brushing frequently with oil mixture. (Allow 10 minutes cooking time per one-inch thickness of salmon.) Do not turn salmon.
Salsa: To prepare salsa, in a work bowl of a small food processor fitted with a metal blade, pulse mango and cantaloupe until slightly saucy. Add cilantro, lime peel and pepper. Pulse until combined. Serve drizzled over salmon and garnished with cilantro sprigs. |
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