Ingredients

How to make it

  • Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
  • Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time.
  • Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center
  • Top finished steaks with Mango salsa, and serve.
  • Mango Salsa
  • 2 tablespoons good olive oil (EVOO) gives better flavor
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 teaspoons peeled, minced fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 2 ripe mangos, peeled, seeded, and small diced
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
  • 2 teaspoons minced fresh mint leaves
  • Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love Salmon but I haven't tried with a bbq rub, sounds interesting and very good.
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this.
    Was this review helpful? Yes Flag

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