Recipe of Super Quick Homemade Grilled "Planked" Salmon with Peach - Mango Salsa - Free Download

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We hope you got insight from reading it, now let's go back to grilled "planked" salmon with peach - mango salsa recipe. You can cook grilled "planked" salmon with peach - mango salsa using 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Grilled "Planked" Salmon with Peach - Mango Salsa:

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

Instructions 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..

Boom Boom Grilled Corn with Green. There is nothing better in Seattle than cedar planked salmon - unless it is Copper River Cedar planked Salmon. Grilled peaches - they're not just for dessert. Tossed with basil and lemon juice, they make a surprisingly sweet and tangy side to planked salmon. Mix with basil, green onion, honey and lemon juice.

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