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Ingredients
- Wild, Line-Caught, Pacific King Salmon filets
- Thai Sweet Chili Sauce - (get it from the Asian Grocer in the big cheap bottle)
- Perfectly Ripe Low Fiber Mangoes ex: Tommy Atkins
- Chopped green Jalapeno or Serrano chilies (optional)
Method
- Prep and light your grill, make sure to use clean burning fuel
- Dust your salmon filets with your favorite spice blend, or not.
- You can salt the fish now or wait its on the grill or avoid it all together of course, if youre cutting back.
- Prep your mangoes: Doing this before you grill will make sure you pay attention to your fish.
- I like long thin slices but if youre used to doing cubes, do cubes.
- I like salmon skin, so I keep the skin on, work quickly and only touch the fish when I turn it (once) much to make sure it stays intact and on the fish.
- You can use a grilling basket as well.
- Grill skin-side first.
- 1 inch filets will cook in about 8-10 minutes to a medium rare.
- Dont overcook it.
- When your fish is all but done, brush the Thai chili sauce liberally on the flesh side.
- Remember, this condiment is all sugar and will burn easily.
- Remove the fish to a serving platter, add mangoes and chilies.
- Goes great with an avocado salad, cold crisp white wine or your favorite beer.
