Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, grilled "planked" salmon with peach - mango salsa. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Grilled "Planked" Salmon with Peach - Mango Salsa is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Grilled "Planked" Salmon with Peach - Mango Salsa is something which I have loved my whole life.

Grilled "Planked" Salmon with Peach - Mango Salsa. Hello everybody, I hope you're having an incredible day today. It's appreciated by millions every day.

To begin with this recipe, we must first prepare a few ingredients. You can cook grilled "planked" salmon with peach - mango salsa using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Grilled "Planked" Salmon with Peach - Mango Salsa:

1. Take 2 cedar planks (purchased in store’s BBQ section)
2. Take Salsa …
3. Take 12 oz Salsa, store bought “fresh” (or homemade)
4. Prepare 1 mango, peeled, center removed, finely diced
5. Make ready 4 peaches, peeled, pitted, finely chopped
6. Get 4 salmon fillets (8-10 oz. each), remove skin
7. Make ready 1/4 cup olive oil
8. Take Dash salt, pepper, dried dill, thyme, and tarragon
9. Make ready 4 sprigs rosemary
10. Get 1 lemon, slices for garnish

Place cedar plank with salmon on grill over MEDIUM heat. When cedar plank begins to smoke, cover grill. Cedar Plank Smoked Salmon with our best grilled salmon recipe. And how to use cedar grilling planks for this cedar plank salmon grill dish with mango salsa.

Instructions to make Grilled "Planked" Salmon with Peach - Mango Salsa:

1. Soak the cedar planks in salted warm water for 2 to 4 hours. Weight the planks to submerge.
2. In a small bowl, combine the salsa and mango and peach pieces and mix well. Chill in the refrigerator for later serving instructions.
3. Preheat a charcoal fire in the grill, medium – high heat (or use your gas grill).
4. Remove the salmon fillet skins with a filleting knife. Rinse the fillets under water and gently pat dry with a paper towel. Drip olive oil on each side of fillet, spread it evenly, and season with the spices and herbs. Place rosemary sprigs and lemon slices on top.
5. Place the soaked planks on the grill grate and close the lid. Heat until the planks begins to smoke (about 4-5 minutes). Turn the planks over to begin cooking.
6. Place the fillets, “previous” skin side down on the planks. Close the lid and cook until the fillets are cooked through, 13 to 15 minutes.
7. No need to turn the fillets. Be mindful of planks while grilling for edges burning. Fillets are done when you can flake them with a fork or internal temp is ~130˚.
8. Carefully transfer the fillets (using a spatula) directly to a platter. Remove planks from the grill using tongs. [Depending on the plank’s condition, they can be used again if properly cleaned]
9. Remove the rosemary sprigs and lemon slices from the fillets and discard. Spoon the peach - mango salsa over the fillets and garnish the plate with a lemon slice. Serve with white rice and grilled vegetables for a nice plate appearance.

Cedar Planked Smoked Salmon is our all-time favorite way to cook a gorgeous salmon fillet. A Northwestern favorite is, and will always be Wild Salmon grilled on a Western Red Cedar Grilling This is the definitive planking recipe! Boom Boom Grilled Corn with Green. Everything you've ever wanted from a meal: Smoky salmon with fresh, tangy fruit salsa is the perfect summer meal to make for your next BBQ. For this recipe, we decided to combine mango and strawberries to create a delicious salsa to pair with our Cedar planked salmon.

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