Ingredients
2
cups diced mango
1
tablespoon grated gingerroot
1/4
cup fresh mint leaves, chopped
1/4
cup fresh cilantro, chopped
1
tablespoon chopped fresh jalapeño chile
2
tablespoons lime juice
1/4
teaspoon salt
12
oz skin-on salmon (2 or 3 fillets)
1
tablespoon olive oil
1/2
teaspoon salt
2
cups shredded cabbage
1/2
cup thinly sliced red onion
8
large romaine lettuce leaves, rib ends removed to create lettuce leaf taco shells
Preparation
Heat gas or charcoal grill.
In medium bowl, toss Mango Salsa ingredients. Set aside.
Rub salmon with olive oil and 1/2 teaspoon salt. Place salmon on grill over medium heat, skin side down. Cover grill; cook 11 to 15 minutes or until fish flakes easily with fork. Transfer to plate to cool slightly, then remove skin; flake fish with fork, and set aside.
To assemble, divide fish, cabbage, onion and salsa evenly among lettuce leaf taco shells. Serve immediately.
