something delicious: ginger cumin grilled salmon with mango chutney

ohmygoshohmygoshohmygosh this is the best.  the best-best.  my sister shared it with the whole family after my other sister made it for her for her birthday.  her email called it "favorite salmon with mango chutney", but I thought I'd get a little more specific for you so you have some idea of what you're eating, and since I didn't take a picture of it.  I think this is adapted from a Cooks Illustrated recipe.  but don't quote me on that.

I don't love meat (like you don't know that by now),  but I love seafood.  so much so that  if I could afford seafood as often as I dreamt about seafood they would probably draw mercury from my veins to use in thermometers.  

because I don't buy seafood as often as I dream of it, and because my husband's family doesn't share my affinity for maritime meats, we've also tried this rub slathered on chicken and I like it almost as much.  

and, to top it off, its one of the easiest (and fastest!) dinner preps ever.  I think its probably because each ingredient for the rub is stuff I already have in my kitchen (and when I say MY kitchen, of course, I mean my mother-in-laws....).  if you've got cilantro, fresh ginger, and some ripe mangos, you've got yourself an easy meal that will knock everyone's socks off.  speaking of which, this would be such a great Valentine's dinner!  seafood is a special occasion around here, and its guaranteed to impress.  in fact, I think I'll make it again for the occasion, and then I'll update this post with salmon pictures too. 

mango chutney

2 mangos
1/2 small lemon squeezed
chopped cilantro

salmon

2 tbs olive oil
2 tbs fresh grated ginger
11/2 ts cumin
1 1/2 ts coriander
1 1/2 ts salt
1/4 ts cayenne pepper
mix together

           lay salmon fillet head to tail horizontally     tail-----------------------------------head
         cut into vertical strips 2.5 inches wide         tail-----I------I------I------I----- head


slice those strips down the center horizontally, almost to the skin and fold back so the meat of the fish is now the top and bottom of fillet and skins are touching.

rub small fillets with spice/ginger blend and cover with plastic wrap and refrigerate for 30 minutes only

heat grill on high for 15 minutes or until you can only hold your hand 2 inches away for 5 sec

(ha!  I love this one.  I can just imagine all of you scorching your hands over the bbq trying to count to five!  good luck!)

grill both sides 3-4 minutes

serve mango chutney on top or side