These last couple of weeks have been busy! I've been
cooking, but not writing. Time get caught up. This was tonight's dinner - an
easy preparation that keeps your kitchen cool and is a great combination of
warm fish and cool salsa. Enjoy! (Please ignore the funky formatting below. Blogger is not behaving tonight...)
Plum & Mango Salsa
- 2 plums, coarsely chopped
- 1 cup coarsely chopped mango
- 2 T chopped cilantro
- ¼ cup chopped green onion
- 1 tsp rice vinegar
- ¼ tsp sea salt
Grilled Salmon
- salmon filets, skin on
- olive oil
- salt
Gently toss salsa ingredients together and chill until ready
to serve.
For grilled salmon, heat grill to a medium high to high
temperature. Drizzle olive oil over
salmon and sprinkle lightly with salt. Place fish skin side down on grill and
close cover. Cook for 4 to 5 minutes. As soon as you see the fat start to
bubble out of the fish, turn the fish over and cook one more minute (to get
nice grill marks!). The skin should peel
off easily – and is often easy to do right on the grill. Peel away skin and remove fish from grill.
Serve with salsa and enjoy.
