Grilled Salmon with Maille Dijon
Mango
Medium
Peach
4
20 mins
Steps
- Preheat the grill to medium heat. Place the salmon skin side down on a foil lined sheet pan and sprinkle with kosher salt. Let sit while you make the salsa and the glaze.
- To prepare the Bonne Maman Mango-Peach Glaze: Combine equal parts Bonne Maman Mango-Peach Preserves and Maille Mustard. Cover the salmon with the glaze mixture.
- To prepare the Mango-Peach Salsa: Slice, pit, and chop the peaches and mango. Next, chop the red onion and avocado. Add juice of 1 lime and set aside.
- Place the salmon in the grill for 8-10 minutes or until fully cooked. Watch to see that the color turns opaque in the center.
- Cut remaining lime into slices.
- Once the salmon is done cooking, place on plate and top it with salsa mixture to serve. Squirt with lime wedges if desired.
