A grilled salmon can be phenomenal when cooked right. First of all, make sure the salmon is ultra fresh — which should be easy this time of year.

The goal is to grill it just enough to cook it (until it’s opaque and light pink) without overcooking it. You want it to be moist, tender, and flavorful.

When cut at its thickest part, the perfectly grilled salmon appears light pink throughout, with a center that us still moist and dark.

050

Grilled Salmon & Mango Salsa

Active time: 10 minutes | Cook time: 8 minutes | Yield: 4 servings

Ingredients:

•4 (8-oz.) salmon fillets

•2 mangoes , peeled and diced

•2 tbsps chopped red onion

•2 tbsps chopped fresh tarragon

•1 tsp red pepper flakes

•Salt and pepper, to taste

Preparation:

  1. Combine mango, inions, tarragon, and crushed red pepper flakes. Cover and chill 1 hour.
  2. On a hot grill, place fish and grill 4 minutes on each side, or until fish flakes easily when tested with a fork. Serve with mango salsa.

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Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of “The Chef’s Repertoire,” and “Eat More, Burn More.”
Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world.
Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike.
He lives in Florida with his wife Carissa and their five children.