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Grilled "Planked" Salmon with Peach - Mango Salsa
Grilled "Planked" Salmon with Peach - Mango Salsa

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Probably the most popular treats is low fat yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a amazing snack, nevertheless. Along with calcium, it is a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can even help your digestive tract work correctly depending upon the culture used to make it. Try adding some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent method to take pleasure in a flavorful snack without having too much sugar.

A large variety of instant health snacks is easily accessible. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

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

The ingredients needed to cook Grilled "Planked" Salmon with Peach - Mango Salsa:
  1. Use 2 cedar planks (purchased in store’s BBQ section)
  2. Prepare Salsa …
  3. You need 12 oz Salsa, store bought “fresh” (or homemade)
  4. Prepare 1 mango, peeled, center removed, finely diced
  5. Prepare 4 peaches, peeled, pitted, finely chopped
  6. Provide 4 salmon fillets (8-10 oz. each), remove skin
  7. Use 1/4 cup olive oil
  8. You need Dash salt, pepper, dried dill, thyme, and tarragon
  9. Get 4 sprigs rosemary
  10. Provide 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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