Grilled Glazed Wild Salmon with Mango Salsa

Recipe for Grilled Glazed Wild Salmon with Mango Salsa using Mazola

We are going back to healthy grilled recipes using Mazola Corn Oil. 
I shared a little bit about my partners for this summer, Mazola Corn Oil in “The Best Burger Sammich” post, but here are some more interesting facts about Mazola and their products:

 Since its birth in 1911, Mazola has delivered great tasting, high‐quality products for you and your family.
Mazola cooking oils are made of 100% pure oil with no additives, so the great flavor of your food comes through. All Mazola oils are cholesterol free and have become a healthful tradition in American cooking.
 Corn oils, such as Mazola Corn Oil, contain more cholesterol-blocking plant sterols than any other cooking oil – four times more than olive oil and 40 percent more than canola oil.

What Are Plant Sterols?
Plant sterols, also known as phytosterols, are plant-based micro-nutrients, naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils. Clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut, which, in turn, can lower LDL blood cholesterol.
Source: Mazola 

Now let’s get back to delicious umami recipe full of flavor, nutrition and balance. 

Grilled Glazed Wild Salmon with Mango Salsa 
Serves 4
Ingredients:
Salmon:

  • 4 (6 ounces) Fresh Salmon Fillets (with skin)
  • 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
  • 1 Tablespoon Mazola Corn Oil

Glaze:

  • 1 teaspoon Red Chili Pepper Powder/or Paste 
  • 1/2 Tablespoon Honey (agave nectar or sugar)
  • 1/2 Tablespoon Rice Wine Vinegar
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sesame Oil 
  • 1/2 cup onion
  • 2 Garlic Cloves 

Mango Salsa:
Recipe slightly adapted from Mazola

  • 2 cups fresh mango, diced
  • 1 cup red bell pepper, diced
  • 3 tablespoons minced red onion,
  • 2 Campari Tomatoes, diced
  • 1/2 tablespoon minced jalapeno
  • 2 tablespoons minced, fresh cilantro
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon OR lime juice
  • Drizzle of Mazola Corn Oil

Directions:

  1. Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with more honey or water  
  2. Cut the Salmon in 4 equal pieces, brush on Mazola Corn Oil and season with Weber Roasted Garlic & Herb by patting on each piece of salmon. Preheat the grill on medium high, and brush the grill with just a bit more oil so the fish won’t stick. Place the salmon skin down on the grill and cook for a minute or two before flipping it over. Flip one more time, so the skin is down on the grill again, and brush the glaze on each piece of salmon.
  3. Cut all the ingredients for salsa, and mix lemon juice and Mazola Corn Oil. Once all combined before serving, drizzle lemon and oil over the salsa and season it with salt and pepper to your taste. 
  4. Serve grilled salmon and mango salsa over steamed rice. 

Enjoy!

NOTE*

Safe Temperature

  • The United States Food and Drug Administration recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit (62.7°C) . Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part. Ideally, start checking the internal temperature a few minutes before the salmon fillet should be done cooking- this prevents you from overcooking the fish. Once your salmon is cooked, clean the meat thermometer with hot water and soap to prevent cross-contamination. If you don’t have a meat thermometer available, determine the salmon’s doneness by checking for opaque skin and flesh that flakes easily with a fork. You will also want to wash all other utensils and serving dishes that came into contact with the raw fish.
  • When purchasing salmon, choose fillets that smell fresh — avoid fillets that smell fishy, sour or pungent. The color should be bright and shiny with no discolorations or darkening. When thawing frozen salmon, place it in the refrigerator overnight to allow for a slow thaw. If you need a quick method, seal the salmon fillets in a plastic bag with air out and fill the pot with cold water. Drop the salmon fillets in the water and wait until thawed.

|Disclaimer
This post is sponsored by Mazola Corn Oil. I agreed to partner with Mazola because I like their products very much and have been using for many years. Also, I wanted to spread the word on my blog about healthy benefits of Mazola Corn Oil. |

Recipe for Grilled Glazed Wild Salmon with Mango Salsa using Mazola





I hope your summer is enjoyable so far, stay safe and have fun!
Your friend,
Sandra




Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.



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