Herb-Grilled Salmon with Mango Salsa

So, I thought I better apologize for being such a crumb towards my sister when she called while we were at playgroup. I didn't answer because I thought she would ask me to tend for a made-up reason.... but I was wrong. That was a different phone call of the day. (I will try really hard to have a good attitude about doing it, today and from now on. And I won't say anything else bad about my sister.) Anyway, the reason she was calling was actually to get this recipe. So I am sorry I was mean and jumped to conclusions. I was glad for the reminder of the existence of this recipe--I am always forgetting them. I love this salmon. We will be having it tomorrow for dinner. We buy salmon at Costco, because it just tastes good, but Albertsons is your next best bet in my book. If the piece is too large, we freeze half. Ok, on with the recipe.

Herb-Grilled Salmon with Mango Salsa
from Cooking Light, May 1997 (I'd have linked it but it is too old, so it's not there anymore)

You can substitute 1 teaspoon vegetable oil and 1/8 teaspoon ground red pepper for the hot pepper oil.

4 (6-ounce) salmon fillets (about 1 inch thick) (I just use a big enough fillet for our little family)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking Spray
Mango Salsa (recipe below)
4 cups hot cooked rice

Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.

Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.

Note: Halibut or Tuna can be substituted for salmon.


Mango Salsa
This salsa is best when made ahead. The serrano chile adds just the right amount of warmth to offset the sweetness of the pineapple, banana, and mango.

1 cup cubed peeled ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint (I've got lots in my garden if you need any)
2 tablespoons fresh orange juice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (8-ounce) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped (I would add only a little at a time, or leave it out altogether, creating it to the taste your kids will eat.)

Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.

Yield: 2 2/3 cups (serving size 2/3 cup)

I don't feel like typing the nutrition info for either recipe. If for some reason anyone cares, I can add it. :)