Super-healthy tango mango dinner
Teriyaki grilled salmon with spicy mango salsa and sliced avocados. (Plus the ever-present garden tomatoes that I slip in at every meal.)
This is my favorite salmon recipe. The sweet marinade creates a caramelized glaze when you grill it. Find the salsa recipe in one of my appetizer posts, "mini corn cakes with spicy mango salsa".
Salmon marinade ingredients:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons granulated sugar
- 2 cloves garlic, minced
- 1/4 teaspoon ginger powder
- 1 teaspoon dark sesame oil
- 2 1/2 pounds salmon fillet, cut into 6 equal portions (take skin off only if you want, I usually leave it on)
Combine all marinade ingredients in a small sauce pan and bring to simmer over medium heat. Stir until sugar dissolves. Set aside to cool.
Pour cooled marinade in a large zip-lock plastic bag and add salmon fillets. Close bag to remove as much air as possible. Refrigerate salmon in marinade for at least 1 hour and up to 4.
I grill salmon on our gas grill and this is how I do it: Brush the grill with vegetable oil to prevent salmon from sticking. Bring grill up to high heat, add salmon and immediately reduce heat to medium.
Grill fish for about 3 minutes, turn 90 degrees (to create grill marks) and continue to cook for 3 more minutes. Carefully turn salmon over and repeat process (another 5 minutes on second side.) Cook until fish is opaque and flakes easily with a fork at thickest part.
Note: Grilling times are approximate as fillets vary in size and thickness.