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

Chef Brooks has special guest, Bob Fields with Sam's Club grill some fresh Sockeye Salmon for a summer treat!
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.
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