Easy Recipe: Delicious Grilled "Planked" Salmon with Peach – Mango Salsa

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Before you jump to Grilled "Planked" Salmon with Peach – Mango Salsa recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Perhaps the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is especially efficient when it’s full before a cycle is going. Conserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

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We hope you got insight from reading it, now let’s go back to grilled "planked" salmon with peach – mango salsa recipe. To cook grilled "planked" salmon with peach – mango salsa you only need 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Grilled "Planked" Salmon with Peach – Mango Salsa:

1. Provide of cedar planks (purchased in store’s BBQ section).
2. Take of Salsa ….
3. Get of Salsa, store bought “fresh” (or homemade).
4. Use of mango, peeled, center removed, finely diced.
5. Get of peaches, peeled, pitted, finely chopped.
6. Take of salmon fillets (8-10 oz. each), remove skin.
7. Get of olive oil.
8. Take of salt, pepper, dried dill, thyme, and tarragon.
9. Get of rosemary.
10. You need of lemon, slices for garnish.

Instructions to make Grilled "Planked" Salmon with Peach – Mango Salsa:

1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge..
2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions..
3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill)..
4. Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top..
5. Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking..
6. Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes..
7. No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚..
8. Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned].
9. Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach – mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance..

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