Grilled seafood is a delicacy appreciated by many people. Whether it’s fish, octopus or salmon, seafood lovers are crazy about it grilled. Salmon can be cooked in various ways, with many types of sauces or garnishments, so we’ll give you some advice about how to grill it.
First choose the salmon carefully. It’s best you use fresh salmon fillets. Make sure that the fillets are flawless and have a good texture. If you buy packed salmon fillets, make sure that the packs are properly sealed.
The spices are very important. Generally, it’s recommended you use salt, freshly grounded pepper and a little olive oil, but you can add thyme, rosemary or dill, as you prefer.
Last but not least, it’s best you cook the salmon at a medium temperature. The optimum time for grilling salmon is 2 minutes for each side. It’s good to turn the fish on the other side when its meat becomes opaque.
Here’s a grilled salmon recipe:
2 1/2 teaspoons of paprika
2 teaspoons of grounded coriander
3/4 teaspoon of salt
4 salmon fillets without skin or bones (at about 170 g each)
1 big mango, peeled and chopped in pieces of about 1 cm
1 avocado, peeled and diced (about 1 1/2 cups)
1 cup of canned chickpeas (washed and drained)
1/3 cup of freshly chopped coriander leaves
1 teaspoon of grated lemon peel
2 spoons of freshly squeezed lemon juice
2 spoons of olive oil
6 cups of kale, Mesclun or curled lettuce, ripped into little pieces
1. In a big bowl you mix the paprika, coriander and salt. Measure 2 teaspoons of this mix and sprinkle them over the salmon, rubbing it well. The salmon is laid with the skin on the grill.
2. To the spice mix left in the bowl add the mango, avocado, chickpeas, coriander leaves, lemon peel, lemon juice, oil and thoroughly mix together.
3. The salmon is to be cooked at 15 cm away from the flame, for 5 minutes to become medium prepared. The salmon and sauce are to be served on a bed of curled lettuce.