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Pineapple-Mango Salsa
2 mangoes
½ pineapple

1 sweet red pepper
2 plum tomatoes
1 jalapeño pepper
4 spring onions
3 limes, juiced
3 tablespoons fresh cilantro, optional
salt to taste

3-4 salmon fillet
2 limes
2 tablespoons fresh cilantro and parsley, minced
cracked black pepper
2 tablespoons olive oil
2 cups pineapple-mango salsa

Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions.
Mix together.Squeeze in juice from three limes.
Finely mince cilantro and stir in. Salt if desired.
Allow to sit in fridge for the flavours to combine at least 30 minutes before serving.

Start by squeezing the limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and minced herbs. Allow to sit for 30 minutes while you preheat your grill to 500° F.

When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.


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