M Marine Harvest Tropical Grilled Salmon
2 ripe mangoes
2 cups sake
1 cup light soy sauce
1/4 cup toasted sesame oil
1/4 cup honey
4 teaspoons grated fresh ginger
4 cloves garlic, peeled
4 green onions, trimmed and sliced
1 teaspoon chili oil (or to taste)
8 Marine Harvest Atlantic salmon fillets,
about 6 ounces each
arine Harvest, the largest farmer
of first-class salmon in the world,
shares these diverse recipes from its private collection. There’s surely one among them to fit your Grand
Old Fourth party—it’s up to you to decide which one.
11. Peel and remove flesh from mangoes. Place all ingredients
Mango and Peach Salsa
but salmon in a food processor and blend until smooth.
2. Spread generously over fish and marinate in refrigerator
1 hour or on the counter 20 minutes.
3. Place salmon on heated fish-and-vegetable grill and cook
approximately 5 minutes on each side, or until it flakes
easily with a fork. Serve with Mango and Peach Salsa.
Makes 8 servings.
2 mangoes, pits removed and finely diced
2 peaches, peeled, pits removed and finely diced
2 tomatoes, diced and drained
6 scallions, finely chopped
4 teaspoons finely chopped fresh ginger
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
2 serrano or jalapeño peppers, seeded and finely chopped
2 tablespoons balsamic vinegar
Toss all ingredients together gently. This salsa can be made up
to 2 days in advance and refrigerated to maximize flavor.
Serve as an accompaniment to cooked salmon, jasmine rice
and a steamed green vegetable. Makes 8 servings.