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We hope you got insight from reading it, now let’s go back to grilled "planked" salmon with peach - mango salsa recipe. You can cook grilled "planked" salmon with peach - mango salsa using 10 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Grilled "Planked" Salmon with Peach - Mango Salsa:
- Get cedar planks (purchased in store’s BBQ section)
- Prepare Salsa …
- Get Salsa, store bought “fresh” (or homemade)
- Use mango, peeled, center removed, finely diced
- Prepare peaches, peeled, pitted, finely chopped
- You need salmon fillets (8-10 oz. each), remove skin
- Get olive oil
- Get salt, pepper, dried dill, thyme, and tarragon
- Prepare rosemary
- You need lemon, slices for garnish
Instructions to make Grilled "Planked" Salmon with Peach - Mango Salsa:
- Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
- In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
- Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
- 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.
- 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.
- 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.
- 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˚.
- 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]
- 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.
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