Fresh salmon rubbed with Club House La Grille Salmon Seasoning, grilled and served a top a chunky sweet mango, lime and cilantro salsa.
Ingredients
Mango and Lime Salsa | Serves 24
- 375 ml (2 1/4 liters) Mango cut into 2 cm chunks
- 175 ml (1 1/10 liters) Diced red onion
- 175 ml (1 1/10 liters) Thinly sliced radish
- 125 ml (750 milliliters) Segmented lime
- 30 ml (175 milliliters) Extra-virgin olive oil
- 2 ml (15 milliliters) Salmon Seasoning700 GR
- 1 ml (7 milliliters) Club House ® Sea Salt, French Mediterranean
- 2 ml (15 milliliters) Club House ® Pepper, Black Restaurant Grind
- 5 ml (30 milliliters) White wine vinegar
Seasoned Salmon Fillets and Salad | Serves 24
- 4 pieces Salmon fillets
- 15 ml (90 milliliters) Salmon Seasoning700 GR
- 15 ml (90 milliliters) Extra-virgin olive oil
- 1 liter (6 liters) Mango Lime Salad (recipe above)
Procedure
- For Mango Lime Salsa: Combine the first 9 ingredients in a bowl, toss, and refrigerate for fifteen minutes so flavours come together.
- For Smoky Grilled Salmon:Season the salmon and drizzle with oil. Grill over a medium flame for 10-14 minutes or until internal temperature reaches 145°F (63°C). Plate about 250 mL of mango salsa and top with salmon fillet.
- Recipe type: Fish Seafood
