Vidalia onions
1/4 cup
fresh-squeezed lime juice
1 tbsp.
fresh-squeezed lemon juice
1 tbsp.
2 tbsp.
olive oil
1/2 tsp.
table salt
2 tsp.
Gourmet Garden Ginger
3 tbsp.
fresh mint, chopped
parchment paper
(3 lb.) whole side of wild salmon with skin
1 tbsp.
Tbsp. olive oil
salt and fresh ground pepper to taste
(optional) lime wedges


Peel and slice mangos into 1/8-inch thick slices. Slice Vidalia onions into 2- x 1/8-inch slices (julienne). Combine in a large glass mixing bowl.

Whisk lime juice, lemon juice, honey, 2 tablespoons olive oil, 1/2 teaspoon salt, and Gourmet Garden Ginger in a small bowl. Pour over mango mixture. Cover and chill for 1 hour.

Preheat grill to medium heat. Rub top of salmon with 1 tablespoon olive oil and season with salt and pepper. Grill fish, skin side down (without flipping), over indirect heat for 16 to 18 minutes, or until easily flakes with a fork. Use an extra-large spatula or a rimless baking sheet to gently lift salmon off the grill, leaving skin on the grill rack.

Stir mint into mango mixture. Allow salmon to cool for about 5 minutes. Use a slotted spoon to top salmon with mango mixture, arranging down the center of the fish. Garnish with lime wedges, if desired.

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