Tuesday, 10 July 2012

Wild Alaskan Salmon with Mango Avocado Salsa

While out buying groceries, I could not resist but to get a slab of this vivid orange variety of salmon.
When fresh, they are pretty hard to come by; only available for a few short months a year.
I do prefer them over the local farmed salmon you find in abundance here; I find the farmed salmon less firm and much more fatty and not as flavoursome.

To prepare the salmon, brush lightly with vegetable oil and season the fillet with salt, pepper and a large pinch of cayenne pepper on all sides.
Preheat grill to medium-high.
Grill the salmon for 5 - 7 minutes, depending on your desired doneness.
Serve with the Mango Avocado salsa.

Mango Avocado Salsa

1 ripe mango, cut into small cubes
1 avocado, cubed
8 cherry tomatoes, quartered
1 tbsp chopped red chilles
2 tbsp chopped cilantro
juice from 1 lemon
salt, to taste

In a bowl, combine all the ingredients and set aside.
Toss before serving.