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Chimichurri salmon with charred mango salsa
Chimichurri salmon with charred mango salsa
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Grilled salmon with tangy mango salsa, great for entertaining.
Ingredients:
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh oregano leaves
  • 125.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 tsp finely grated lemon rind
  • 1/4 tsp dried chilli flakes
  • 56.88 gm extra virgin olive oil
  • 30.00 ml red wine vinegar
  • 1.5kg side of salmon (skin on)
  • 3 mangoes, cheeks removed
  • 1/2 small red onion, finely chopped
  • 20.00 ml finely chopped fresh mint leaves
  • 1 long red chilli, seeded, thinly sliced
  • 42.00 gm lime juice
  • Lime wedges, to serve
Instructions:
  • Combine garlic, oregano, parsley, lemon zest, red pepper flakes, olive oil, and vinegar in a bowl. Season generously with salt and pepper, then mix until fully incorporated.
  • Lay a 60cm piece of foil on a flat surface, then place a 50cm piece of baking paper on top. Put the salmon in the center of the baking paper, skin-side down. Spread the chimichurri mixture over the salmon. Gently scrunch the foil edges around the salmon, leaving the top open.
  • Preheat the barbecue hotplate and grill on medium-high heat with the hood closed. Grill the mango cut-side down for 2 to 3 minutes until it begins to char. Transfer the mango to a board.
  • After grilling, keep the hotplate on while placing the salmon on the barbecue. Close the hood and cook over indirect heat for 20 to 25 minutes, or until desired doneness.
  • Using a large metal spoon, scoop out the mango flesh from the skin and roughly chop it. Place the chopped mango in a bowl and add onion, mint, chilli, and lime juice. Gently toss to combine and serve the salmon with the mango salsa and lime wedges.

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