The Memorial Day weekend Recipe Spectacular continues! I hope everyone is enjoying this heat! Stay cool!!
Famous Chef Pete Evans uses green mango-which is firm and a little crunchy-for the fresh bright salad that accompanies the salmon fillets.
1 tsp. finely grated lime zest
3 tbsp. fresh lime juice
2 tbsp. unseasoned rice vinegar
1 tbsp. light brown sugar
1 tbsp GF soy sauce (Make sure it is gluten-free)!
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground Pepper
1 large unripe mango 1 1/4 pounds, peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tbsp. chopped Mint
2 tbsp. sesame seeds (recipe calls for roasted, but sometimes there is hidden gluten in roasted)
Four 7-ounce salmon fillets with skin
1. In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and gf soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tbsp. of the sesame seeds.
2. Light a grill or preheat a grill pan. Brush the salmon fillets with the vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10-12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tbsp. of sesame seeds and serve them with the mango salad.
Make ahead: The green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours. Add the chopped cilantro and mint just before serving.