Grilled Salmon with Mango Salsa

Grilled Salmon with Mango Salsa
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls

This dinner may be cooked on an outdoor grill, or if the weather isn’t cooperating, on an indoor grill.

Ingredients:

2 lbs. of wild caught salmon
1 fresh mango, peeled and chopped
1 cup of grapes, cut in halves
½ cup of cilantro, chopped
½ cucumber,chopped
½ a red onion, chopped, ½ a red onion sliced into rings
Juice of 1 fresh lime
Salt, pepper, and chili, powder
1 fresh pineapple
1 heart of romaine lettuce
Sliced tomatoes
Croutons

Preparation:
Prepare the mango salsa. Cut up the mango, grapes, cilantro, cucumber, and onion. Mix together with ½ of the lime juice. Place in the refrigerator for 20 minutes to let the flavors combine. This can be made more quickly by using a food processor or chopper.

Prepare the salad. Cut up the romaine lettuce. Lay the sliced tomatoes and the rings of sliced red onion on top. Sprinkle chopped cilantro and croutons over the top.

Set the table.

Wash and rinse the salmon. Cut into serving sized pieces. Sprinkle the juice of ½ the lime over the pieces. Sprinkle lightly with salt, pepper, and chili powder. Place on the grill and cook until flaky.

Prepare the pineapple. Lay the pineapple down and cut off the green foliage. Cut a small piece off the bottom. Stand the pineapple up on the cut side and slice the outer husk off with a sharp knife. Cut the pineapple meat into four quarters. Slice the hard inner core off of the center. Slice the pineapple. Place on the grill and heat until warmed through and slightly brown grill marks appear. Save 1 cup of grilled pineapple for tomorrow’s dinner.

Lay the salmon on a plate with mango salsa on top. Garnish with grilled pineapple slices.