Grilled Citrus Salmon with Mango Salsa

Grilled Citrus Salmon with Mango Salsa

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Grilled Citrus Salmon with Mango Salsa

Preparation

This tangy main course is filled with the fresh tastes of summer and is a favourite of kids, grandparents and everyone in between.

Prep Time:  25 minutes

Bake Time:  15 minutes

Makes:  6 servings

Ingredients

For the Salmon:
1/3 cup (80 mL)
SunRype Pure Orange Juice
1/3 cup (80 mL)
fresh lemon juice
1/3 cup (80 mL)
fresh lime juice
2 Tbsp. (30 mL)
orange marmalade
1/2 cup (125 mL)
chopped white onion
1/2 cup (125 mL)
fresh cilantro
salt and freshly ground black pepper
6
6 oz. (171 g) centre-cut pieces wild salmon fillets with skin
For the Mango Salsa:
1 1/2 cups (375 mL)
diced fresh ripe mango
1 tsp. (5 mL)
finely minced garlic
1 tsp. (5 mL)
finely minced fresh ginger root
2 Tbsp. (30 mL)
minced white onion
3 Tbsp. (45 mL)
fresh basil, chopped
3 Tbsp. (45 mL)
fresh cilantro, chopped
1
jalapeno chili, seeded and very finely minced
3 Tbsp. (45 mL)
fresh lime juice
1/4 cup (60 mL)
SunRype Pure Orange Juice or SunRype Mango Tangerine 100% Juice Blend
1 Tbsp. (15 mL)
olive oil
salt and freshly ground black pepper

Instructions

For the Salmon:  In a food processor combine the citrus juices, marmalade, onion and ginger. Puree until fairly smooth, add the cilantro leaves and salt, and freshly ground black pepper to taste, pulse to combine. Reserve 1/4 cup (60 mL) for basting the fish while grilling. Pour the remaining marinade into a shallow baking dish just large enough to hold salmon in one layer. Place the salmon skin side up in the baking dish. Marinate salmon, covered and chilled, for 1-2 hours.

For the Mango Salsa:  In a medium sized bowl, combine the diced mango, garlic, ginger, onion, basil and cilantro. Stir well to combine. Add the chili, lime juice, SunRype Pure Orange Juice or SunRype Mango Tangerine 100% Juice Blend and olive oil, season to taste with salt and freshly ground black pepper. Set aside, covered, while the fish mardinates and cooks.

Preheat gas grill to medium. Remove salmon from marinade and discard the marinade. Season salmon with salt and freshed ground black pepper and grill, skin side down, on an oiled rack for 5-7 minutes. Put lid on grill and grill salmon until just cooked through, 3-4 minutes more, basting with the reserved marinade. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.)

Carefully transfer salmon with a metal spatula to a large serving platter, and serve with the mango salsa.