Grilled Salmon with Mango Chimichurri

Trying to put fish on the table 2 nights a week has been a bit of a challenge. I like to keep meals fresh by adding new twists to the same old, same old. A chimichurri sauce gives as new look to grilled salmon.



Serves 4

4 salmon fillets with skin on
2 large mangos, peeled pitted and diced
1 bunch of cilantro, finely chopped
1/2 teasp. red-pepper flakes
juice of 2 limes
1/4 cup extra virgin olive oil
salt and pepper
vegetable oil for grilling

In a small bowl, stir together the mango, cilantro, red-pepper flakes, lime juice,extra virgin olive oil, salt and pepper. Set aside. Heat the grill or a grill pan to medium/high. Rub a small amount of vegetable oil over both sides of the fish and season with salt and pepper. Brush the grill with vegetable oil and place the fish on the grill skin side down. Grill on both sides for 4-6 minutes, flipping once. Transfer to a plate and top each piece with the chimichurri sauce. Serve.