Serves: 4
Total Calories: 413

oil for coating the grill rack
1 partially ripe mango
3/4 cup salsa verde
1/3 cup chopped parsley or cilantro
1/2 medium red onion, peeled, quartered, and thinly sliced
1 1/2 pounds salmon fillet, skin on, pin bones removed
1 tablespoon olive oil
salt and ground black pepper to taste
1/2 lemon, juiced

Heat a grill for hot, direct grilling. Coat the grill rack with oil.

There is a long, flat pit in the center of the mango to remove it, start by cutting the mango into two “halves” along either side of the pit. Discard the pit and any fruit clinging to it. Peel both halves and slice the fruit into very thin strips. Combine with the salsa, parsley, and onion in a bowl.

Rub the salmon with the olive oil, and season the flesh side with salt and pepper. Grill the fish flesh-side down, covered, until the surface is golden brown, about 4 minutes. Carefully flip over, cover the grill, and continue to grill until the fish flakes to gentle pressure, 8 to 10 minutes. The skin will burn don’t worry. Slide a spatula between the cooked fish and the skin and transfer to a platter. The skin will stick to the grill scrape it off when the grill is cool.

Squirt the lemon juice over the salmon and serve each portion topped with some of the mango salsa.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 413
Calories from Fat: 190

More Recipes from the Homemade in a Hurry Cookbook:
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Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
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