Salmon with Mango, Ginger and Vidalia Onions

Ingredients for 6-8 Servings

1. Ingredients

   For the relish:

   • 2 mangoes, peeled and sliced into 1/8-inch thick slices

   • 2 Vidalia onions, julienned (2-inch by 1/8-inch slices)

   • 1/4 cup fresh-squeezed lime juice

   • 1 tbsp fresh-squeezed lemon juice

   • 1 tbsp honey

   • 2 tbsp olive oil

   • 1/2 tsp table salt

   • 2 tsp Gourmet Garden Ginger

   • 3 tbsp fresh mint, chopped

   For the salmon:

   • 2 whole wild salmon sides (3 lbs. each), skin on

   • 1 tbsp olive oil

   • Salt and freshly ground pepper, to taste

   • (Optional) Lime wedges for garnish

   • Parchment paper (for handling if needed)

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   Directions

   1. Prepare the relish:
      In a large glass mixing bowl, combine the mango slices and julienned Vidalia onions.

   2. In a small bowl, whisk together the lime juice, lemon juice, honey, 2 tablespoons olive oil, salt, and Gourmet Garden Ginger. Pour over the mango-onion mixture. Cover and refrigerate for 1 hour to allow flavors to blend.

   3. Grill the salmon:
      Preheat the grill to medium heat. Rub the top of each salmon side with olive oil and season with salt and pepper.

   4. Place the salmon skin-side down on the grill over indirect heat. Grill (without flipping) for 16–18 minutes, or until the salmon flakes easily with a fork.

   5. Use an extra-large spatula or rimless baking sheet to gently remove the salmon from the grill, leaving the skin behind.

   6. Top and serve:
      Stir chopped mint into the mango mixture. Let the salmon rest for about 5 minutes, then top with the mango relish down the center of each fillet. Garnish with lime wedges if desired.