Grilled Sockeye Salmon with Mango Salsa & Kale Fennel Salad with Citrus Vinaigrette

Published 06/23 2014 07:42PM

Updated 06/24 2014 06:08PM

Grilled Sockeye Salmon with Mango Salsa
& Kale Fennel Salad with Citrus Vinaigrette

Grilled Sockeye Salmon
Ingredients
1 fillet Sockeye Salmon, skinned & portioned (Sockeye Salmon available at Sam’s Club®)
Tone’s® Salt & Pepper to taste

Make
•Preheat grill to medium heat.
•Season salmon with Tone’s® Salt & Pepper to taste then spray salmon with non-stick cooking spray for best results.
•Cook on the grill for about 2 minutes, and then turn to other side. Cook another 2 minutes, then turn again and cook for another minute. Total cook time about 5 minutes. Do not overcook the fish.
•Remove and serve immediately.

Mango Salsa
Ingredients
1 mango, peeled, seeded & chopped
1 small red bell pepper, finely chopped
½ jalapeno, finely chopped
20 cilantro leaves, finely chopped
2 tablespoons lime juice
Tone’s® Salt & Pepper to taste

Make
•In a medium bowl, mix mango, red bell pepper, cilantro, jalapeno, Tone’s® Salt & Pepper and lime juice.
•Cover with plastic wrap and allow to sit at least 3o minutes before serving.

Citrus Vinaigrette
Ingredients
1 orange, zested
1 grapefruit, zested
1 tablespoon Shriracha
1 tablespoon honey
1 tablespoon apricot preserve
1 tablespoon spicy grain mustard
¼ cup oil
Tone’s® Salt & Pepper to taste

Make
•Combine all ingredients except oil in a small bowl. Whisk well then drizzle oil slowly into mixture until gone.
•Serve over kale and fennel salad.

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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