Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, grilled "planked" salmon with peach - mango salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Remove salmon from plank, using large spatula.

Grilled "Planked" Salmon with Peach - Mango Salsa is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Grilled "Planked" Salmon with Peach - Mango Salsa is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have grilled "planked" salmon with peach - mango salsa using 10 ingredients and 9 steps. Here is how you can achieve it.

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

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

It's been said that the Native American Indians used this cooking method long ago. Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill. Remove salmon from plank, using large spatula.

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

1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
4. 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.
5. 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.
6. 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.
7. 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˚.
8. 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]
9. 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.

Add the basil to the salsa, then toss to combine. Taste for seasoning and adjust as needed. Transfer each salmon fillet to a plate, then spoon salsa over top. Place whole salmon fillet (skin-side down) or portioned fillets on cedar plank; top with remaining peach salsa. This recipe combines a mango pineapple salsa with bourbon glazed, cedar planked, grilled salmon, making a blend of flavors like nothing you've ever tasted.

So that’s going to wrap it up with this special food grilled "planked" salmon with peach - mango salsa recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!