Grilled Salmon with Mango Avocado Salsa

"Summer's Lease Hath All Too Short A Date"

William Shakespeare 

The Pink Ladies have made a recent appearance.

Grilled Salmon with Mango Avocado Salsa    

An easy grilled meal to beat the heat. Recipe serves 4 and is an Ever Ready Special

Ingredients: 

2 salmon fillets

BBQ Glaze of your choice

Flour or corn tortillas, warmed

Mango Avocado Salsa Ingredients:

• 2 mangoes, diced
• 1 avocado, diced
• 1/3 cup red onion, diced 
• 3/4 cup orange and red pepper, diced.
• 1/2 bunch fresh cilantro (about 1/2 cup chopped) or parsley
• 2 tablespoons lime juice (from 1 medium lime)
• 2 tablespoons diced, Deli-sliced Tamed Jalapeno Peppers 
• Dash salt
• 4 cups packaged coleslaw mix (tricolor)

Directions:

• Combine mangoes, bell peppers, red onion, cilantro or parsley, jalapeno, salt, coleslaw, and lime juice in a large bowl to make salsa. 
• Mix to combine. Cover with plastic wrap and refrigerate up to two hours. 
• Right before serving add in diced avocados. Taste as may need another lime squeeze.
• Warm tortillas, top with salsa and chopped salmon pieces. 

Blueberry Lemon Sauce

Cook's Notes: Consider serving the sauce over ice cream in a fun glass. e.g. martini or margarita 
Ingredients:

• 1/2 cup water
• 2 teaspoons cornstarch
• 2 cups blueberries
• 2 tablespoons sugar
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 teaspoons fresh lemon juice
• Optional 1 teaspoon Grand Marnier or 3/4 teaspoon almond extract 

Directions:

• Mix cornstarch and water in a small saucepan. Add in sugar, blueberries, grated lemon peel, and lemon juice.
• Bring to boil on medium heat, stirring constantly, and boil for 1 minute.
• Remove from heat, add in Grand Marnier or almond extract. Cool and refrigerate for several hours.