Grilled "Planked" Salmon with Peach - Mango Salsa
Grilled "Planked" Salmon with Peach - Mango Salsa

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, grilled "planked" salmon with peach - mango salsa. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Grilled "Planked" Salmon with Peach - Mango Salsa is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Grilled "Planked" Salmon with Peach - Mango Salsa is something which I’ve loved my entire life. They’re nice and they look wonderful.

Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Served this grilled salmon dish with home-made peach-mango salsa, for a delicious dinner.

To begin with this recipe, we have to 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:
  1. Make ready 2 cedar planks (purchased in store’s BBQ section)
  2. Make ready Salsa …
  3. Get 12 oz Salsa, store bought “fresh” (or homemade)
  4. Make ready 1 mango, peeled, center removed, finely diced
  5. Make ready 4 peaches, peeled, pitted, finely chopped
  6. Get 4 salmon fillets (8-10 oz. each), remove skin
  7. Take 1/4 cup olive oil
  8. Take Dash salt, pepper, dried dill, thyme, and tarragon
  9. Make ready 4 sprigs rosemary
  10. Take 1 lemon, slices for garnish

The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld. I made it just as the recipe stated. I love planked salmon any way and appreciate another great recipe. the mango salsa!

Steps to make Grilled "Planked" Salmon with Peach - Mango Salsa:
  1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
  2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
  3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
  4. 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.
  5. 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.
  6. 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.
  7. 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˚.
  8. 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]
  9. 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.

Don't forget to like our video and subscribe to our channel! Make a salsa with mango, watermelon, serrano peppers, and fresh mint. Top your salmon with it or enjoy the salsa with a side of chips. Sprinkle salmon with Fire & Flavor's rub, salt, and black pepper. This gorgeous late-summer recipe for Cedar Planked Wild Salmon with Tomato Peach Salsa makes for a simple and flavorful grilled dinner.

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