Ingredients
The following ingredients have 6 Servings
- 6 1- inch thick salmon fillets (about 2-1/4 lbs, skin removed)
- 1 cup diced tomatoes (seeded and well drained)
- 2 ripe mangoes (peeled and chopped)
- 2 scallions (chopped)
- 1 jalapeño pepper (seeded and chopped)
- 1/2 cup fresh cilantro (leaves and stems, roughly chopped)
- 2 tablespoons rice wine vinegar
- 1 to 2 cloves garlic (chopped)
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- Hot sauce to taste
Instruction
- Place the diced tomatoes, mangoes, scallions, jalapeño, cilantro, vinegar, garlic and tomato paste in the work bowl of a food processor and process until smooth.
- Transfer the mixture to a saucepan and bring it to a simmer, stirring frequently. Season to taste with salt, pepper and hot sauce. Reduce the heat to medium-low and continue cooking for 20 minutes, stirring occasionally. Taste again and adjust the seasoning if necessary. Cool completely, about 20 minutes in the refrigerator.
- While the sauce is cooling, preheat the grill and make a grilling tray large enough to hold the salmon in a single layer from aluminum foil. Spray with high-heat nonstick spray. Season the salmon fillets with salt and pepper and arrange on the foil tray.
- Place 1/3 to 1/2 cup of the mango barbecue sauce in a small bowl and thin it with 2 to 3 tablespoons of water. Place the salmon on the grill and brush with the sauce mixture. Cover the grill, and cook the salmon for 6 minutes, basting with the thinned sauce two more times. Using a different brush, coat each fillet with the thick version of the barbecue sauce and cook for 2 additional minutes (8 minutes total), or until the salmon is barely opaque in the center.
- Plate and serve the salmon immediately. Put the remaining sauce on the table for dipping.
