Smoky Grilled Salmon with Mango and Lime Salsa | Club House for Chefs

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

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