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PHOTO 4/13
Your nails can be the best possible canvas for sassy spring colors by eating lots of protein, like this tasty salmon dish. April marks the beginning of mango season, so top your plate with a mango-and-avocado salsa -- it's so good, you won't even think about how healthy it is.
Serves 4-6
Ingredients:
1 1/2 to 2 pounds wild salmon fillets, boneless and skin on
3 teaspoons melted grass-fed butter
1 garlic clove, crushed
1 1/2 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cracked pepper
1/4 teaspoon thyme
1/4 teaspoon cayenne
Mango-avocado salsa
1 ripe mango, seeded, peeled and diced
1 large avocado, seeded and diced
1/4 cup diced grape tomatoes
2 tablespoons diced red onion
1 teaspoon fresh lime juice
1/2 teaspoon sea salt
Directions:
Preheat a grill to medium-high heat. Slice the salmon evenly into four to six smaller fillets. Combine the butter and all the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.
Meanwhile, combine the salsa ingredients in a bowl and store in the refrigerator while the fish cooks.
Sear the salmon, skinless side down. Close the grill lid. Cook one to three minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)
Using tongs in one hand and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat farthest from the coals. Close the grill lid and finish cooking for another five minutes, depending on the thickness of the fillets.
Salmon should be just barely opaque and will start to flake along the center of the fillet when done. Serve hot with the mango-avocado salsa spooned over it.
Source: Against All Grain
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