I love simple dinners just like this Grilled Glazed Salmon with tasty Mango Salsa.

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Now let us get back to delicious umami recipe full of flavor, nutrition, and balance.

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This post is sponsored by Mazola Corn Oil. I agreed to partner with Mazola because I like their products very much and have been using for many years. Also, I wanted to spread the word on my blog about the health benefits of Mazola Corn Oil. |

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Yield: 4 SERVINGS

Grilled Glazed Salmon with Mango Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 4 (6 ounces) Fresh Salmon Fillets (with skin)
• 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
• 1 Tablespoon Oil
• Glaze:
• 1 teaspoon Red Chili Pepper Powder/or Paste
• 1/2 Tablespoon Honey (agave nectar or sugar)
• 1/2 Tablespoon Rice Wine Vinegar
• 1/2 Tablespoon Lemon Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Sesame Oil
• 1/2 cup onion
• 2 Garlic Cloves
• Mango Salsa:
• 2 cups fresh mango, diced
• 1 cup red bell pepper, diced
• 3 tablespoons minced red onion,
• 2 Campari Tomatoes, diced
• 1/2 tablespoon minced jalapeno
• 2 tablespoons minced, fresh cilantro
• Salt and pepper to taste
• 1 tablespoon fresh lemon OR lime juice
• A drizzle of Oil

Instructions

1. Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick like jam, like but can be thinned to more of a glaze consistency with more honey or water 
2. Cut the Salmon in 4 equal pieces, brush on Mazola Corn Oil and season with Weber Roasted Garlic and Herb by patting on each piece of salmon. Preheat the grill on medium-high and brush the grill with just a bit more oil so the fish won't stick. Place the salmon skin down on the grill and cook for a minute or two before flipping it over. Flip one more time, so the skin is down on the grill again, and brush the glaze on each piece of salmon.
3. Cut all the ingredients for salsa and mix lemon juice and Oil. Once all combined before serving, drizzle lemon and oil over the salsa and season it with salt and pepper to your taste.
4. Serve grilled salmon and mango salsa over steamed rice.

Notes

Safe Temperature

• The United States Food and Drug Administration recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit (63 C). Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part. Ideally, start checking the internal temperature a few minutes before the salmon fillet should be done the cooking- this prevents you from overcooking the fish. Once your salmon is cooked, clean the meat thermometer with hot water and soap to prevent cross-contamination. If you do not have a meat thermometer available, determine the salmon’s doneness by checking for opaque skin and flesh that flakes easily with a fork. You will also want to wash all other utensils and serving dishes that came into contact with the raw fish.
• When purchasing salmon, choose fillets that smell fresh -- avoid fillets that smell fishy, sour or pungent. The color should be bright and shiny with no discolorations or darkening. When thawing frozen salmon, place it in the refrigerator overnight to allow for a slow thaw. If you need a quick method, seal the salmon fillets in a plastic bag with air out and fill the pot with cold water. Drop the salmon fillets in the water and wait until thawed.

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