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BBQ Salmon with Mango Salsa
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BBQ Broiled Salmon, topped with a homemade Mango Salsa

Jennifer Nolan

Serves/Makes:4 people

  • 4 small salmon fillets or 2 large
  • 1 tbsp (15 ml). ground ginger
  • 1 red pepper, cut in thin slices
  • 1 mango, cut in very small cubes
  • 1/2 cup (125 ml) onion, chopped
  • 1/8 cup (30 ml) red wine vinagar
  • salt and pepper, to taste
  • 1/2 tsp (2 ml). crushed garlic for each fillet - if large, use double
  • 2 tbsp (30 ml) oil
  • Heat BBQ on low/medium.
  • Place each salmon on its own foil.
  • Sprinkle salt and pepper on fish.
  • With your fingers, put garlic all over each fish.
  • Wrap the salmon with the foil, leaving a small opening on top
  • Put on grill and set timer for 15 minutes.
  • Cut onion and pepper.
  • In a frying pan, add 2 tbsp (30 ml) oil and heat on high.
  • Add the onion and pepper, stirring for 3 minutes.
  • Reduce the heat to low, and add the vinagar and mango; stir.
  • Reduce the heat to simmer and add the ginger, let simmer until your salmon is done.
  • Using a spatula, move the salmon from the foil (the skin will come off) and put on plate.
  • Spoon mango salsa over fish and serve.
To make sure the skin comes off the salmon, place the spatula right above the skin and slowly remove the fish.

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