Friday, October 5, 2012

salmon with mango chimichurri... 20 minutes

the goods:
1 mango, peeled, pitted, and diced small
1 bunch cilantro, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup vegetable oil
2 tablespoons lime juice
6 skin-on salmon fillets

Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.
Heat grill to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

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