Salmon with Mango
Chimichurri
1 mango, peeled, pitted and diced small
1 bunch cilantro, finely chopped
½ tsp. red pepper flakes
¼ cup vegetable oil, plus more for grilling
2 tbsp. lime juice
Salt and pepper
6 skin-on salmon fillets (2 lbs. total)
Stir together mango, cilantro, red pepper flakes, oil and lime juice; season with salt and pepper.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top and serve.
Serves 6.
Note: Sauce also works well on chicken or shrimp.
Source: Everyday Food
— Tampa Bay Times
