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Barbecued Salmon With Mango-chile Sauce
4 Salmon steaks; 1" thick - (8 oz ea)
1/4 c Ground paprika
1/4 c Toasted coriander seed; crushed
1/4 c Toasted cumin seed; crushed
1/4 c Light brown sugar
Salt; to taste
Freshly-ground black pepper; to taste
1 c Pureed mango
1/4 c Fresh lemon juice
2 ts Minced jalapeņo pepper
1/4 c Chopped fresh cilantro
Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup) Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well. Top finished steaks with Mango-Chile Sauce, and serve. Makes 4 servings.
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