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Grilled Salmon with Maille Dijon

Try this sweet and tangy grilled salmon made with Bonne Maman Mango-Peach Preserves and Maille Mustard, topped with a fresh mango peach salsa.

Salsa Ingredients

  • 1/2 Red Onion
  • 2 Peaches
  • 1 Mango
  • 2 Avocados
  • 2 Limes

Directions

Preheat the grill to medium heat. Place the salmon skin side down on a foil lined sheet pan and sprinkle with kosher salt. Let sit while you make the salsa and the glaze.

To prepare the Bonne Maman Mango-Peach Glaze: Combine equal parts Bonne Maman Mango-Peach Preserves and Maille Mustard. Cover the salmon with the glaze mixture.

To prepare the Mango-Peach Salsa: Slice, pit, and chop the peaches and mango. Next, chop the red onion and avocado. Add juice of 1 lime and set aside.

Place the salmon in the grill for 8-10 minutes or until fully cooked. Watch to see that the color turns opaque in the center.

Cut remaining lime into slices.

Once the salmon is done cooking, place on plate and top it with salsa mixture to serve. Squirt with lime wedges if desired.

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