How to Prepare Super Quick Homemade Grilled "Planked" Salmon with Peach - Mango Salsa

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We hope you got insight from reading it, now let's go back to grilled "planked" salmon with peach - mango salsa recipe. To cook grilled "planked" salmon with peach - mango salsa you need 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Grilled "Planked" Salmon with Peach - Mango Salsa :

• You need 2 of cedar planks (purchased in store’s BBQ section).
• Get of Salsa ….
• Prepare 12 oz of Salsa, store bought “fresh” (or homemade).
• Prepare 1 of mango, peeled, center removed, finely diced.
• Take 4 of peaches, peeled, pitted, finely chopped.
• You need 4 of salmon fillets (8-10 oz. each), remove skin.
• You need 1/4 cup of olive oil.
• Provide Dash of salt, pepper, dried dill, thyme, and tarragon.
• Use 4 sprigs of rosemary.
• Use 1 of lemon, slices for garnish.

Steps to make Grilled "Planked" Salmon with Peach - Mango Salsa :

• Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
• In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
• Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
• Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top.
• Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking.
• Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes.
• No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚.
• Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned]
• Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach - mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance.

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