Grilled Salmon with Strawberry Mango Salsa

I found a new website, Notakeout.  It has a lot of quick recipes with detailed prep information and shopping lists for each menu.  I chose the grilled salmon.  The marinade just has 4 ingredients and the salmon just has to marinade 10 minutes.  Light the charcoal, make the marinade; put half  on the salmon for 10 minutes.  Place on hot grill for 4-5 minutes per side.  When removed, cover the with the remaining salmon and let rest for 10 minutes.  Very quick and easy.  I didn't think the salmon was very pretty, but it was very tasty.  The mustard marinade was delicious, but I think the oil could be cut some.  Now for the salsa.  I didn't actually have a recipe, but based it on a couple of different ones I've used before. It was extra good and went extremely well with the salmon.  Check out the notakeout web site for some quick ideas on fixing dinner without doing the drive thru thing.

Fruit Salsa

1/2 mango roughly chopped
6 to 8 chopped strawberries
2 chopped green onions
1 finely chopped jalapeno
1 clove minced garlic
juice of 1 lime
1/3 cup chopped cilantro
pinch of salt

Mix all ingredients lightly.  Let stand 10 minutes for flavors to blend.  Add additional jalapeno if more heat is needed.

Grilled Salmon

Directions

1 side fresh salmon, boned but skin on (about 3 pounds)

Ingredients

For the marinade:

nocoupons

• 2 tablespoons Dijon mustard
• 3 tablespoons good soy sauce
• 6 tablespoons good olive oil
• 1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.