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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, grilled "planked" salmon with peach - mango salsa. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Grilled "Planked" Salmon with Peach - Mango Salsa is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Grilled "Planked" Salmon with Peach - Mango Salsa is something that I have loved my whole life.

Grilled "Planked" Salmon with Peach - Mango Salsa. Hello everybody, I hope you're having an incredible day today. It's appreciated by millions every day.

To get started with this recipe, we have to first 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 it.

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. Make ready 12 oz Salsa, store bought “fresh” (or homemade)
  4. Get 1 mango, peeled, center removed, finely diced
  5. Take 4 peaches, peeled, pitted, finely chopped
  6. Take 4 salmon fillets (8-10 oz. each), remove skin
  7. Prepare 1/4 cup olive oil
  8. Prepare Dash salt, pepper, dried dill, thyme, and tarragon
  9. Make ready 4 sprigs rosemary
  10. Get 1 lemon, slices for garnish

Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill. Cedar Plank Smoked Salmon with our best grilled salmon recipe. And how to use cedar grilling planks for this cedar plank salmon grill dish with mango salsa.

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.

Cedar Planked Smoked Salmon is our all-time favorite way to cook a gorgeous salmon fillet. A Northwestern favorite is, and will always be Wild Salmon grilled on a Western Red Cedar Grilling This is the definitive planking recipe! Boom Boom Grilled Corn with Green. Everything you've ever wanted from a meal: Smoky salmon with fresh, tangy fruit salsa is the perfect summer meal to make for your next BBQ. For this recipe, we decided to combine mango and strawberries to create a delicious salsa to pair with our Cedar planked salmon.

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