Tomato Basil Grilled Salmon bursts with rich flavor from tomato paste, garlic, olive oil, basil, thyme and lemon. The mango is a perfect garnish.
Course: Main Course
Servings (change as needed): 3
1.5poundsalmon fillets, skin on (2-3 fillets)
kosher salt and pepper
Garnish: finely diced ripe mango (and chopped parsley if desired)chopped pineapple can be used instead
3large garlic cloves, roughly chopped
1large green onion, roughly chopped
1/4cuppacked fresh basil leaves
1tablespoonfresh thyme leaves (or 1 tsp dried)
1/4teaspoonred pepper flakes
Preheat grill to medium high. (about 425-475F).
MAKE SAUCE: Place all sauce/marinade ingredients in a food processor and process on high until the sauce is smooth and thick.
PREPARE SALMON: Sprinkle salmon with salt and pepper. Spread about 1/3 of sauce on top and sides of salmon fillets, Optional: Let stand and marinate for 30-60 minutes.
GRILL SALMON: Spray tops of salmon well with oil to prevent sticking. For extra assurance, oil the grates using a paper towel dipped in oil (hold it with tongs). Place salmon, flesh side down and cook for 3 minutes with the lid down. Flip salmon over with a spatula and lower the heat if needed, trying to maintain it at 425F. Baste tops with a tablespoon of sauce. Grill for another 6-9 minutes depending on the thickness of the salmon. Don't overcook. It should be slightly dark pink in the middle for medium to medium rare. An instant thermometer should read 140F (it will increase to 145F with resting for 5 minutes).
SERVE: If removing skin, slip spatula between flesh and skin to lift salmon right off to a platter. Top with diced mango, sprinkle with chopped parsley and serve with remaining sauce on the side.
Make Ahead: The sauce can be made a day or two ahead or earlier in the day. The salmon can be made ahead as well to be served cold or at room temperature. I suggest dicing the mango closer to the time of serving.