fresh-squeezed lime juice
fresh-squeezed lemon juice
Gourmet Garden Ginger
fresh mint, chopped
(3 lb.) whole side of wild salmon with skin
Tbsp. olive oil
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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