Get Your Grill On!

This Labor Day weekend, forgo the usual hot dog and bun and instead serve up a blackened salmon with mango salsa from our fave gluten-free blogstress, Danielle Walker ofAgainst All Grain.
Photography by Against All Grain


Danielle on her dish:

Labor Day is the culmination of the end of summer, and there’s no better way to celebrate than with a backyard barbecue with friends. This year switch it up and opt for a piece of wild, omega-3-rich salmon, seasoned with Cajun spices! This salmon is sure to please any crowd and is balanced perfectly with a salsa full of vibrant summertime flavors: mango, avocado, and ripe tomato.

Serves: 4 to 6
Ingredients
  • 1½ to 2 pounds wild salmon fillet, boneless and skin on
  • 3 teaspoons melted grass-fed butter
  • 1 garlic clove, crushed
  • 1½ teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ tsp cracked pepper
  • ¼ teaspoon thyme
  • ¼ teaspoon cayenne
Mango Salsa
  • 1 large avocado, seeded and diced
  • 1 large ripe mango, seeded, peeled, and diced
  • ¼ cup diced grape tomatoes
  • 2 tablespoons diced red onion
  • 1 teaspoon fresh lime juice
  • ½ teaspoon sea salt
Instructions:
Slice the salmon evenly into 4-6 smaller fillets. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.
Heat the grill to medium-high. While it heats, combine the salsa ingredients in a bowl; store in the refrigerator while the fish cooks.
Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)
With tongs in one hand and a metal spatula in the other, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat farthest from the coals.
Close the grill lid and finish cooking for another 5 minutes or so, depending on the thickness of the fillets. Salmon should be just barely opaque and will start to flake along the center of the fillet when done.
Serve hot with the mango salsa spooned over it!
We want to extend a big THANK YOU to Danielle for this great recipe! Make sure to check out her site and new cookbook!

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