Salmon Fajita with Mango

Ingredients

1 Mango each 1cup Grilled Vegetable Salsa (see recipe in Condiments section) 6 Flour 10” tortillas each 1/2 cup Fresh Cilantro chopped 1 lb Fresh Salmon filet 2 ears Fresh corn on the cob 1 tablespoon Lemon juice 1 teaspoon Tabasco

Servings: 6

Directions

Note: This recipe is a good way to use any leftover grilled salsa.

Turn the grill on high (Make sure the grill is clean). Peel the mango and slice into thick pieces. Spray the mango slices with a little vegetable oil, and place on hot grill. They must sizzle on the grill and will get marks rapidly. Remove and let cool. Remove the husk from the corn, lightly oil ears. Grill the corn until it acquires grill marks. Cut the kernels from the cob (there should be approx. 1c) add the corn to the salsa. Dice the grilled mango into small pieces and add it to the salsa with the cilantro, the lemon juice, and the Tabasco. Season the salmon filet with salt and peeper. Oil it and place in the middle of the hot grill. If the salmon sticks to the grill, the grill may be not hot enough or you may need a little more oil on the fish)

Grill the salmon approx. 1-1/2 to 2 minutes on each side (depending on thickness). Remove the salmon filet from the grill. It should be medium rare. Let the filet cool then flake the fish into small pieces, removing any bones that may have been left in the filet. If the fish does not flake, it must cook a little while longer. Next, turn the grill to medium. Place some of the salmon pieces lengthwise in the center of each of the flour tortillas, Top with the mango salsa and roll the tortilla to a 1” diameter, without sealing the ends. Replace the rolled fajitas on the grill for only 1 minute, just enough to reheat.

Recommendations

This dish is very light and low in fat. It would go very well with the couscous salad or grilled vegetable salad. You can also serve it with the red pepper coulis.