Thursday, October 25, 2018

Barbecue Salmon With Mango Salsa


Tips On How To Buy Fresh Salmon


• Smell the salmon, if it smells fishy, don’t buy it. If the salmon looks, feels and smells good, it probably is.

• Fresh salmon ideally should be kept on ice. The catch of the day should look fresh.

• Touch it. If it springs back, it’s good. If your thumb print stays indented, it’s bad.

• Stare it down. If the eyes are clear and not cloudy, then it’s fresh.

• To enjoy the true taste of the sea, only settle for the best salmon.


How many times a week do you eat fish? It is recommended we eat fish twice a week (too many rules when it comes to eating – don’t you think?). Why you ask? Well, it’s good for our hearts as quoted from the American Heart Association:

“The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3.5 ounce cooked, or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fatty acids.”

I eat salmon because it’s great on the BBQ and symbolizes summer – that’s a good enough reason for me.


BBQ Salmon
Fresh Salmon Waiting For BBQ

BBQ Salmon With Mango Salsa

serves 4

1 ½ pounds fresh, wild salmon steaks
Olive oil
Salt and pepper

Preheat barbecue. Brush salmon steaks with olive oil and sprinkle with salt and pepper. Cook salmon until done, about 7 minutes per side, depending on thickness, and serve with mango salsa.


Mango Salsa

2 cups mango, peeled, pitted and diced
½ cup red onion, diced
¼ cup fresh, chopped cilantro
1 jalapeno pepper, seeded and diced
½ cup diced English cucumber
Juice from 1 small lime
2 tablespoons olive oil
Salt and pepper to taste

In a small bowl add mango, red onion, cilantro, jalapeno pepper, cucumber, lime juice, olive oil and mix well. Season with salt and pepper. Serve with fish.

Looking for another salmon recipes to try?  Check out our Crusty Pepper Salmon recipe and or Salmon With Pineapple and Mango Salsa.

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