Grilling fish is an exciting break from traditional barbecued foods – and it can make your summer one to remember. The hot, dry heat of a grill is excellent for cooking flavourful fish like salmon, especially with a recipe like this:

Grilled Salmon with Mango-Peach Salsa

Servings: 4

  • ¾ cup (175 ml) diced peeled mango
  • ¾ cup (175 ml) diced peeled peaches
  • ½ cup (125 ml) diced cucumber
  • ¼ cup (50 ml) diced red onion
  • 2 tbsp (30 ml) chopped fresh cilantro
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) Billy Bee honey
  • 1 lb (500 g) salmon fillets, skinless
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) Club House La Grille Salmon Seasoning
  • 2 tbsp (30 ml) brown sugar

Salsa: Combine the first 7 ingredients. Cover and chill for at least 1 hour.

Salmon: Cut salmon into 4 portions and brush with olive oil. Combine Club House La Grille Salmon Seasoning and brown sugar. Sprinkle over salmon. Let stand 5 minutes. Place on greased grill over medium heat. Cover and grill 8 to 12 minutes or until it flakes easily with a fork. Serve with salsa.

Tips: Leftover salsa can be stored in the refrigerator for up to 3 days.

You can grill one (1 lb/500 g) fillet for about 30 minutes and cut into serving size pieces after cooking.

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