#teamtitus Recipe: Grilled Salmon with Cilantro Mint Chutney

This is one of the detox approved recipes in our 7-day detox. For more info on the detox or how to join #teamtitus email us at teamtitusrocks@gmail.com or hit the “Contact Us” button above. Enjoy!

GRILLED SALMON WITH CILANTRO MINT CHUTNEY

• 1 ½ pound wild salmon
• 1 tbsp extra-virgin olive oil
• pinch of salt
• pinch of black pepper

CHUTNEY

• 1 small bunch cilantro, including stems, rinsed
• 1 cup mint leaves
• 2 tbsp extra-virgin olive oil
• 3 tbsp garlic, minced
• pinch of salt
• 1 tbsp fresh lemon or lime juice
• pinch of chili pepper flakes (optional)

SEASON THE SALMON with olive oil, salt and pepper. Set aside for 10 minutes. Combine all the chutney ingredients in a blender. Blend until smooth and fragrant. Set aside. Heat a griddle, grill or grill pan on medium-high heat. Place the fish on the grill, skin side down. Allow the salmon to cook until the skin is charred and the fish is almost cooked through. This will take about 15 minutes, depending on the thickness of the salmon. Turn the salmon over and grill a few more minutes, until the fish is fully cooked. Remove from heat and lay skin side up on a platter. Pull the skin off the salmon, and flip back to serve. Spread chutney on top of the salmon. Serve with wedges of lemon or lime.
salmon photo

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