Grilled Salmon Packets with Mango Avocado Salsa
1 small mango, peeled and diced
1 ripe avocado, peeled and diced
1 jalapeño, seeded and diced (optional)
1/4 cup chopped Longo’s Fresh Mint
2 tbsp lemon juice
1/2 cup diced red onion, divided
1/4 cup Longo’s Signature Organic Sicilian Extra Virgin Olive Oil with Lemon, divided
1/2 tsp each salt and pepper, divided
1 wild salmon fillet, skin-on (about 1 1/2 lb, cut into 2 pieces)
2 cups sliced mixed bell peppers
- •Toss mango with avocado, jalapeño, mint, lemon juice and half each of the red onion, olive oil, salt and pepper.
- •Lay 2 large sheets of heavy-duty foil on a work surface. Place 1 piece of salmon, skin-side-down, on each piece of foil. Surround with peppers and remaining onion. Drizzle with remaining oil and season with remaining salt and pepper. Bring up sides and fold to seal packets.
- •Place packets on preheated grill over medium heat, salmon side down. Cook, without turning, for 18 minutes. Carefully open packets, transfer salmon and peppers to serving plates and spoon salsa over to serve.
- •This recipe doubles easily for backyard entertaining. The salsa can be made up to 4 hours in advance.
- Protein 36g
- Fibre 5g
- Fat 46g
- Sugar 11g
- Carbs 20g
- Sodium 380mg