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Serves/Makes: 4

Ingredients:

• 4 (about 6 ounces each) salmon fillets, with skin
• 1/2 cup (125 mL) grapeseed or vegetable oil
• 1/4 cup (60 mL) maple syrup
• 1 teaspoon (5 mL) crushed juniper berries
• 1 tablespoon (15 mL) freshly chopped dill
• 1 bay leaf, crumbled

How to cook:

• Into a heavy plastic bag set into a deep bowl, combine grapeseed or vegetable oil, maple syrup, crushed juniper berries, freshly chopped dill and bay leaf crumbs.
• Add salmon fillets toss to coat.
• Leave to marinate for 1 hour (overnight, refrigerated).
• Remove salmon fillets from marinade use the back of a knife to remove excess oil.
• Grill, skin side down, until skin is crispy and salmon is still slightly pink in the center.
  or
  Arrange salmon fillets, skin side down, into a non-stick skillet over medium-high heat partly cover and cook until done.
• Serve the grilled salmon along with mango salsa.

Mango Salsa Ingredients:

• 2 mangoes, peeled and diced
• 1/2 sweet red pepper, seeded and finely chopped
• 1/4 cup (60 mL) red onion, finely chopped
• 1/4 cup (60 mL) freshly chopped coriander
• 1/2 teaspoon (2.5 mL) caraway
• 2 tablespoons (30 mL) extra-virgin olive oil
• 2 tablespoons (30 mL) rice vinegar
• Salt and pepper, to taste

Mango Salsa Preparation:

• Into a bowl, combine mango dices, chopped sweet red pepper and red onion, freshly chopped coriander, caraway, olive oil and rice vinegar.
• Salt and pepper.

Notes:

Prepare mango salsa at least 30 minutes before serving, to blend flavors.
Serve the grilled salmon along with mashed potatoes flavoured with wasabi (Japanese-style horseradish).

This recipe for Grilled Marinated Salmon with Mango Salsa serves/makes: 4

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Main Ingredient: Salmon
Preparation Method: Broiled/Grilled