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
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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