Grilled Salmon Steaks, Mango Avocado Salsa and Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use Canadian salmon, either Atlantic or Pacific, preferably wild salmon, not farmed. Fresh, not frozen, salmon is essential. Choose either salmon steaks or fillets, 1 steak or approx. 1/2 fillet per person.
Marinade for salmon:
- Approx. 1/3 cup Extra Virgin olive oil
- 1 or 2 large cloves fresh garlic, chopped well
- juice from at least one fresh lemon
- 1 - 2 tablespoons, or to taste, maple syrup, or honey or brown sugar
- alternatively, can use soy sauce for a more salty flavour
Salsa (condiment):
- one large sized ripe mango or two smaller ones (canned mango will also do if fresh is unavailable)
- one ripe avocado (should be slightly soft but not mushy); if avocado is unavailable, substitute fresh tomato
- approx. 1/3 chopped sweet, Spanish or red onion
- chopped fresh herbs, such as basil or cilantro
- 1 chopped fresh chili (optional)
- juice from 1 lime or lemon
Asparagus:
- One large bunch (allow approx. 6 spears per person)
- Ideally get fresh Canadian asparagus in early summer, but imported asparagus is fine
- choose medium to large size stalks which work better on the barbeque than thin ones
- wash well and break off or cut bottom 2" or so to remove tougher section
- coat lightly with olive oil
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Directions: |
Directions:1. Mix marinade ingredients well in a small bowl using whisk or fork
2. Lay salmon steaks or fillets in shallow dish and pour over marinade
3. Flip the steaks or fillets over to make sure they get completely coated
4. Cover and put in fridge for about 1 hour
5. chop fresh basil (dill or coriander are also fine) and keep separate
5. slice a few lemon wedges and put in bowl
Salsa:
- peel and chop mangoes, avocado (or tomato), chili and onion
- mix all ingredients together with lime juice and herbs completely in bowl
- keep chilled
Cooking:
- Use gas or charcoal barbeque; you will need a long handled spatula or tongs especially for use with barbeques
- for gas barbeque, heat to approx. medium heat, i.e. 300 - 350 degrees; for charcoal, wait until coals are mostly white; raise grill so it is a few inches above the coals
- Brush the grill with vegetable oil (canola, corn or other) or spray with Pam non-stick coating
- Place salmon steaks or fillets carefully on the grill, don't let the barbeque get too hot, turn down heat a bit if necessary or raise the grill higher
- depending on thickness of salmon, cook on one side 6 to 8 minutes; carefully lift with spatula and flip over (you should clearly see grill marks on the salmon); cook an additional 6 to 8 minutes (cooking time will vary depending on your barbeque, temperature and personal preference)
- during last minute of cooking, add chopped basil or other herbs and sprinkle a bit of salt and pepper to taste
- use a fork or metal skewer to poke the salmon to make sure it is done inside; it should be flakey and light pink all the way through; Do Not Overcook! It is okay to remove the salmon a little early and place on a plate on upper level of barbeque (if there is one) and it will continue to cook slightly.
- while salmon is cooking, put the asparagus on the grill; check frequently and turn over once or twice to cook evenly
- cook asparagus until you see it changing colour and becoming slightly shriveled looking (about 5 - 10 min); you should be able to poke it through fairly easily with a fork, then remove; drizzle a little balsamic vinegar or lemon juice
Serve salmon and asparagus together on one large platter with lemon wedges on side and a few sprigs of herbs; serve salsa in bowl so people can help themselves |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:30 minutes preparation; 15 - 20 minutes cooking time |
Personal
Notes: |
Personal
Notes: This is a perfect easy to prepare summer patio meal. It goes very well with a dry, chilled rose wine!
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