This BBQ salmon with salsa puts a tropical twist on your standard barbecue fare, and is perfect for enjoying in the summer sun. The sweet and slightly spicy salsa pairs perfectly with the oily salmon to create a filling and flavourful dish. Opting for salmon instead of your usual burgers and sausages not only makes a refreshing change but could also be better for your health, as oily fish like salmon are full of brain-boosting Omega-3 fatty acids and are a great source of vitamin D. Although we think this is the perfect combo, you can use this tasty salsa as a dip for other barbecue meat, fish or veggies. It works really well with spicy flavours like peri-peri or jerk marinaded chicken. To keep things light you can have this as a complete supper, but if you’re feeling particularly hungry then feel free to bulk it up. We love a few steamed potatoes on the side, or some spicy rice to make sure we stay feeling full all evening long (which avoids the biscuit-tin-temptation). Why not try this quick and super simple alternative at your next barbecue!
- 4 salmon fillets
- 1tbs olive oil
- For the salsa
- 300g fresh mango, peeled, stoned and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1/2 a red onion, chopped
- juice of 1 lime
Get the barbecue going so it’s fairly hot (or heat a grill to medium/high). Season and oil the salmon then chargrill for for 5-8 minutes, turning once.
Mix the salsa ingredients and season. Serve with the salmon.
The hotter you get your barbecue the more definition you’ll give to your sear lines on the fish. If it’s coal make sure there is a layer of ask covering the coals before you begin. These black steaks not only look fab, they also add more of that smoky barbecue flavour, too.