Grilled "Planked" Salmon with Peach – Mango Salsa.
grilled "planked" salmon with peach – mango salsa, A lot of us have been taught to think that comfort foods are terrible and to be avoided. But if your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are some foods that really can raise your moods when you eat them. When you feel a little down and are in need of an emotional boost, try some of these.
Foods That Make Your Mood Better
Grilled "Planked" Salmon with Peach – Mango Salsa is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Grilled "Planked" Salmon with Peach – Mango Salsa is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook grilled "planked" salmon with peach – mango salsa using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Grilled "Planked" Salmon with Peach – Mango Salsa:
- Prepare 2 of cedar planks (purchased in store’s BBQ section).
- Make ready of Salsa ….
- Prepare 12 oz of Salsa, store bought “fresh” (or homemade).
- Get 1 of mango, peeled, center removed, finely diced.
- Take 4 of peaches, peeled, pitted, finely chopped.
- Make ready 4 of salmon fillets (8-10 oz. each), remove skin.
- Get 1/4 cup of olive oil.
- Get Dash of salt, pepper, dried dill, thyme, and tarragon.
- Get 4 sprigs of rosemary.
- Make ready 1 of lemon, slices for garnish.
Instructions to make Grilled "Planked" Salmon with Peach – Mango Salsa:
- Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge..
- In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions..
- Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill)..
- Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top..
- Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking..
- Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes..
- No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚..
- Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned].
- Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach – mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance..
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