Preheat barbeque to medium-high and oil the grill to make sure the salmon doesn’t stick.
Mix chili oil/substitute, lime juice, cilantro, ginger, and garlic in a bowl. Reserve 1 Tbsp of mixture to season salsa, smear the rest onto the flesh side of the salmon fillet.
Sear salmon flesh side down for 3 minutes; turn over, cover grill, and cook another 7-10 minutes until salmon just flakes when pressed with a fork. Alternately, you can place the salmon skin side down and cook covered for 10-12 minutes.
Combine mango salsa ingredients just before serving.
This recipe comes care of Save Our Skeena Salmon’s excellent The Salmon Recipes cookbook, featuring down-home recipes and beautiful photography from more than 100 volunteers on BC’s north coast.
To purchase your own copy, containing this recipe and many more, please visit http://saveourskeenasalmon.org/
Recipe courtesy of Roger Arnet
Photo by Steve Milum
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