Grilled Salmon with Indian
Flavors & Fresh Mango Chutney
Entree
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Who:
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Hodin - SLO
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Ingredients: |
Serves 4 MARINADE
2 TBS vegetable oil
2 TBS minced fresh ginger
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
1-1/2 tsp table salt
1/4 tsp cayenne
CHUTNEY
1 mango, diced
3 TBS lemon juice from 2 small lemons
1 TBS chopped fresh cilantro
GRILLED SALMON
vegetable oil for grille grate
4 salmon filets, center-cut, each 6 to 7 ounces and 1-1/2" thick
ground black pepper |
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Directions: |
Mix marinade ingredients and marinate filets while coals are
heating (20-30 minutes). Spread coals to make medium-hot fire, i.e. be able to
hold outstretched hand 5 inches over coals for 4 seconds.
Generously sprinkle each side of filets with pepper. Place
filets skin side down on grille grate. Grill until skin shrinks and separates
from flesh and turns black, 2 to 3 minutes. Flip filets gently with long-handled
tongs or spatula. Grill until filets are opaque throughout, yet translucent at
very center, 3 to 4 minutes.
Transfer to serving plate and serve with mango chutney. |
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Variations: |
MANGO CHUTNEY
As above, but add finely diced Jalapeno pepper (1/2 to 1 whole pepper) Closer to
a true chutney. You'd be surprised how much hot pepper it takes to make it
spicy!
BROILED SALMON
Pre-heat broiler
After filets have marinated for a half-hour, place them skin-side down on
aluminum foil and spread a layer of marinade paste on top. Place in broiler at
middle height and broil until crust dries & crisps and salmon is just done (or
just before!)
Serve with white rice, cucumbers and mango chutney. |
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Tips, Notes, Anecdotes: |
From Cook's Illustrated plus our variation
Long Live the Bonnie Marietta! |
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