Grilling season is FINALLY here! Summer is the best time for grilling fresh vegetables, fruits and meats for family gatherings, cookouts or on any evening after work. We will be sharing some great recipes that are approved by The Healthy Edge to provide you simple, safe and delicious recipes that everyone will love. Grilling can be tricky when you are preparing beef, chicken or fish and you must be careful to avoid forming unwanted carcinogens in the process of grilling meat.
During the month of July, The Healthy Edge is providing some great support to learn how to safely grill and providing you with new recipes for your grilling pleasure. Below is just one of the many recipes that will be shared, Kick-Butt Salmon Wraps with Mango Salsa.
The series, Grillin & Chillin with Chef Brian of The Healthy Edge, will feature 10 Healthy Edge Tips for Safe and Carcinogen-Free Grilling, 10 SUPER SIMPLE Marinades and Sauces for the Barbeque, Share you Salsa Contest along with recipes each week from Chef Brian. We love that The Healthy Edge premium subscription is FREE for the first 14 days (for you to try out) and only $9.97 a month afterwards with the ability to cancel anytime. Visit www.getthehealthyedge.com to join just in time for this awesome series and get access to previous series such as Gluten Free Living and Healthy Mom Makeover as well as over 250 searchable recipes.
Kick-Butt Salmon Wraps with Mango Salsa
1 lb. fillet wild caught sockeye salmon
1 tsp. paprika
1 tsp. raw agave nectar (sweetener)
1 tsp. fresh thyme
1 tsp. cracked black pepper
Spray olive oil
1 1/2 cups mango, chopped
2-3 Tbsp. Pico de Gallo (medium)
1/2 cup fresh cilantro, chopped
1 medium sized English cucumber, peeled, seeds removed & diced
1 head of romaine lettuce, washed & leaves removed
1/2 cup chopped green onions
Cracked black peppercorns (applied as desired)
Toasted sesame seeds (applied as desired) – optional
Step 1: Coat salmon fillet with rub mixture and spray with olive oil. Place fillet in airtight container or Zip-top bag overnight in refrigerator to marinate.
Step 2: Mix diced mangoes, cucumber and Pico de Gallo together in a medium sized bowl. Set mixture aside.
Step 3: Pre-heat outdoor grill or indoor skillet to medium-high heat (add a tsp. of olive oil to skillet before adding fillet). For cooking outside, place salmon fillet on aluminum foil directly over hot grill and cook until medium rare or medium (opaque in color and flakes apart with fork).
Step 4: Cut romaine lettuce leaves into medium sized shells. Add portion of cooked salmon into romaine lettuce shell. Add dollop of mango, cucumber, and Pico mixture. Dash with cracked peppercorns and toasted sesame seeds. Add pinch of chopped green onions and sprinkle with chopped cilantro.
Steps 5: Repeat step #4 until desired number of shells are filled or ingredients finished.
*Purchase fresh ripe mangoes if available. Otherwise look for peeled mangoes in jar of light syrup. Remove from syrup and rinse mangoes before dicing.
*Pico de Gallo can be replaced by your favorite salsa if desired. Add hot Pico de Gallo for added kick.
*Agave is a natural sweetener extracted from the heart of the agave plant. Honey can be substituted for agave nectar.