“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.”
Perfectly Grilled Salmon with Gorgeous Mango Salsa
I’ve written before about my peculiar routines with certain meals; the fact that I’ve eaten the same breakfast for the past few years in a row, and that Monday nights I serve fish, almost always grilled (thank you JohnCarlton!), sweet potatoes and some type of green; broccoli often, but sometimes a nice spinach and mushroom dish which I strongly encourage you to try!
I’m not like this about every night of the week, obviously, or I wouldn’t have material to provide you with inspiration every week, but I am a creature of habit, it cannot be denied. Habits while soothing for those to whom they belong can become a teensy bit tedious to those one lives with.
I, like many of you, occasionally get that “look”, you know the one… it’s the “Chicken Again???” look. I get it about the above mentioned Monday night fish dinner. It’s not even particularly about the individual components of the meal itself, which they happily devour each and every Monday night, but rather the concept, the notion if you will that I could DARE to be so terribly and unimaginatively serving up the same old same old.
Every once in a while I like to give them something to think about. This Mango Salsa definitely achieves that. Oh, and by the way, it is AWESOME, (yes I said awesome!) on chicken or pork. Hey, I’m here to help! NOBODY wants the exasperation-adjacent glare which silently screams “Again!”
Since the title of this week’s post is “Perfectly Grilled Salmon…” I thought I should take a minute to talk about the art of grilling salmon, yup, perfectly. I’m going directly to the source on this one because he grills fish better than anyone, anywhere and yes that includes the highest of high-end restaurants. It’s all in the touch I believe, so practice is required. Here are JohnCarlton’s thoughts on grilling salmon to perfection;
– starting with a gently patted dry filet, salt the skin side only, no need to oil
– start your filets on a preheated medium heat grill, skin side down, close the lid and leave them alone for about 4 minutes (John pointed out that if you peek inside quickly during grilling and look at the side of the filet you can see the cooking occur as it slowly creeps up the side)
– they’re ready to flip when the skin releases from the grill, flip and close lid for another 4 minutes
– once that side is done, gently peel the skin off and toss it on the grill to continue to crisp up (John also pointed out that the right tools for the job are most helpful… ie. a spatula so your gorgeous filet doesn’t fall apart)
That’s it! So quick, so simple and absolutely delicious! And this would be a great time to point out that perfectly grilled, pretty much anything, and photography are decidedly not a marriage made in heaven. Entirely my fault as I keep saying, “Okay hold on, just leave it there for another second.” Or “Yeah, just hold it up like that so I can get a shot in this light.” And of course, all the salt falls off the skin. You get the point. Sometimes our meals suffer a teensy bit for the sake of a good shot.
I could not agree more with the quote I chose for today’s post. Almost nothing in this world is more delightful than a perfectly grilled filet of salmon. And as with anything deserving of the descriptor ‘delightful’, do it the justice of dressing it up every once in a while.
The addition of this equally delightful Mango Salsa, so fresh and bright, you can be assured you won’t get the LOOK! Promise!
Menu suggestion: Of course Herb Roasted Sweet Potato Wedges are always a good idea with grilled salmon, and yes it does tend to result in a rather orange-ish meal. Round it out with something slightly less orange, maybe this Spicy Garlic Cauliflower to create a perfect summertime meal.
Wine Pairing: Since my brother is still galavanting around Italy, I thought I might try my hand at wine pairing today (we’ll see what he says when he read this;) I did a bit of reading on the matter and have decided on three possible choices; a white Burgundy, a French rosé (this one is going to massively increase the orange factor on your presentation however!) or a Viognier, which is my personal fave.
Enjoy & Namaste!
- ½ red pepper, finely diced
- ½ orange pepper, finely diced
- ½ red onion, finely diced
- 1 whole fresh mango, (you guessed it...) finely diced
- 1 bunch green onions, thinly sliced
- 1 jalapeño pepper, finely diced (seeded as well if you want to cut the heat a bit)
- Handful fresh cilantro, rough chopped (optional)
- ¼ cup lime juice (fresh is always preferred but not essential)
- Combine all ingredients and serve at room temp for optimal
- While those flavours are combining, perfectly grill your salmon (see notes in body of post for tips on making that happen!)