Grilled Salmon with Mango Chutney

Ingredients

1 Large fillet of fresh salmon

1 bunch of cilantro

2 limes

1 tsp chili powder

1 tsp garlic powder

1/2 tsp sea salt

1 tsp paprika

Extra virgin olive oil

2 ripe mangos

1 sweet, (Mayan) onion

Begin by rinsing the salmon fillet under cold water. It is not necessary to take the skin off as it will peel off nicely after it is cooked and it also will keep the salmon moister during the grilling process.

Once the salmon is rinsed, pat it dry with paper towels to remove the remaining water. Drizzle a light amount of olive oil over the side of the fillet without the skin. Rub this olive oil into the salmon meat thoroughly. Sprinkle a light covering of garlic powder, chili powder, sea salt and paprika over the skinless side of the salmon fillet. Rub the seasonings into the fillet.

Allow the rub to marinate the fillet in the refrigerator while you prep the grill and make the mango chutney.

To make the mango chutney, dice up the mangoes into 1/4 inch size pieces. Into this, stir in a half cup of sweet onion and a quarter cup of finely chopped cilantro. Sprinkle some sea salt, paprika and chili powder to taste.

Light your grill and let it get hot enough to singe meat when placed on the grate. You want to quickly cook your fish so that the center is left rare. The fillets will finish cooking when you take them off of the grill. Do not over cook the fillets as this will dry them out. Place your fillets skinless side down to begin with. Let the grate singe and leave grate marks. After a few  minutes, you can flip the fillets to the skin side and finish cooking them. Fork test to check how done they are.

Right before you take them off the grill squeeze the limes over the top of the fillets and lightly sprinkle with a bit more paprika. Let it cook a minute or two more and remove to a plate to finish cooking from the remaining heat.

Before serving, squeeze more lime and sprinkle finely chopped cilantro over the salmon. Serve fillet on a bed of rice or salad. To eat, top the salmon with some of the mango chutney and more lime if desired. Recommended sides would be a light salad with tropical fruits, guacamole, and grilled corn tortillas.

To drink, I recommend a nice chilled fruity white wine or a chilled Corona with a lime. A nice white wine sangria would work well with this dish also.

For dessert try a refreshing pineapple sorbet served with fresh pineapple chunks!

This low fat and heart healthy dish will serve two or more depending on the size of the fillets. This recipe also makes for great fish tacos using the same ingredients

“Best darned grilled salmon I’ve ever had!!! I hope you like it as well!”

Eat well and enjoy!