Grilled Salmon with Mango, Pineapple, Strawberry SalsaEdit
Ingredients 4 teaspoons olive oil, divided 4 (6-ounce) salmon fillets, skin-on 2 teaspoons Essence, recipe follows 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 recipe Fruit Salsa, recipe follows Directions Preheat a grill to medium.
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
For the Fruit Salsa: 3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
Yield: about 2 cups