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Prep 30min
Total1hr30min
Servings4
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Ingredients
Salsa
1
teaspoon grated lime peel
2
tablespoons lime juice
1
tablespoon honey
Dash red pepper sauce
1
medium mango, peeled, seed removed and diced
2
tablespoons finely chopped red onion
Salmon
3
tablespoons teriyaki baste and glaze (from 12-oz bottle)
1
tablespoon grated gingerroot
1
lb salmon fillets
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Steps
1
In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
2
In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
3
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
4
Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.
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Two medium nectarines can be substituted for the mango.
To prepare the mango, score the skin lengthwise into fourths with a knife, and peel like a banana. Cut peeled mango lengthwise close to both sides of the seed, then dice.
When preparing your grilled teriyaki salmon, help prevent the fish from sticking to the grill by lightly brushing the grill rack with vegetable oil. To avoid flare-ups, don't spray cooking spray over hot coals.
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