Summer food is nice, isn’t it? We eat differently, better, during the summer in an unintentional healthy kind of way; salads, grilled meats, vegetables, fish, cold soups and vegetable tarts. It’s just good! And pretty.
Planked Salmon with Mango and Cherry Tomato Salsa
4 Salmon fillets, skin on
2 tbsp olive oil
2 tbsp grated ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp salt
1/4 tsp piment espelette
2 mangos, cut into small cubes
1 cup of cherry tomatoes, quartered
1/2 red or violet onion, finely chopped
2 tbsp fresh coriander, finely chopped
Juice of one lime
Salt and pepper
Soak a cedar plank in water overnight or at least for 12 hours.
Mix the olive oil, ginger, cumin, coriander, salt and piment to make a marinade. Put the salmon in a zip lock and pour the marinade over, squishing it around to cover. Allow to marinate for at least an hour.
Make the salsa by mixing the mangos, tomatoes, onion, coriander, lime, salt and pepper. Refrigerate.
Preheat the grill to 400 degrees. Put the salmon on the soaked plank, skin side down. Grill for about 25 minutes. Serve immediately with the salsa.
Wine suggestion: Chablis Premier Cru