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.
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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.