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Grilled "Planked" Salmon with Peach - Mango Salsa

Before you jump to Grilled "Planked" Salmon with Peach - Mango Salsa recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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We hope you got insight from reading it, now let’s go back to grilled "planked" salmon with peach - mango salsa recipe. To make grilled "planked" salmon with peach - mango salsa you need 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Grilled "Planked" Salmon with Peach - Mango Salsa:
  1. Provide 2 cedar planks (purchased in store’s BBQ section)
  2. Use Salsa …
  3. Take 12 oz Salsa, store bought “fresh” (or homemade)
  4. Get 1 mango, peeled, center removed, finely diced
  5. Provide 4 peaches, peeled, pitted, finely chopped
  6. Prepare 4 salmon fillets (8-10 oz. each), remove skin
  7. Prepare 1⁄4 cup olive oil
  8. Prepare Dash salt, pepper, dried dill, thyme, and tarragon
  9. Use 4 sprigs rosemary
  10. Get 1 lemon, slices for garnish
Steps to make Grilled "Planked" Salmon with Peach - Mango Salsa:
  1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
  2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
  3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
  4. Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top.
  5. Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking.
  6. Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes.
  7. No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚.
  8. Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned]
  9. Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach - mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance.

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