<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>13976</id>
  <title>EJ&amp;#8217;s Mango Chili King Salmon</title>
  <total_time>Less than one hour (unless you're boning out a big salmon for the first time)</total_time>
  <active_time>30 minutes</active_time>
  <serves>1 filet per person</serves>
  <published_at>Tue Nov 11 21:21:05 -0800 2008</published_at>
  <updated_at>Tue Nov 11 21:21:05 -0800 2008</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>California Cuisine</cuisine>
  <type>User</type>
  <link>http://www.chow.com/recipes/13976</link>
  <pubDate>Wed, 12 Nov 2008 05:21:05 GMT</pubDate>
  <short_description></short_description>
  <long_description></long_description>
  <introduction>
    <![CDATA[<p>Simple and fast, this is my favorite grilled fish recipe.  Wild Pacific King Salmon, for good and terrible reasons, is and should be hard to find.  Buying these line-caught beauties from small boats in small harbors is the way to go&#8211;and a reason to celebrate with close friends.  Grilling large filets can be a trick to get on and off whole, but don&#8217;t use steaks.  Enjoy.</p>


	<p>Note: Atlantic or farm raised is absolutely no substitute for Pacific salmon.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Prep and light your grill, make sure to use clean burning fuel</li>
		<li>Dust your salmon filets with your favorite spice blend, or not.  
You can salt the fish now&#8211;or wait it&#8217;s on the grill&#8211;or avoid it all together of course, if you&#8217;re cutting back.</li>
		<li>Prep your mangoes: Doing this before you grill will make sure you pay attention to your fish. I like long thin slices&#8211;but if you&#8217;re used to doing cubes, do cubes.  </li>
		<li>I like salmon skin, so I keep the skin on, work quickly and only touch the fish when I turn it (once) much to make sure it stays intact and on the fish.  You can use a grilling basket as well.  Grill skin-side first. 1 inch filets will cook in about 8-10 minutes to a medium rare.  Don&#8217;t overcook it.</li>
		<li>When your fish is all but done, brush the Thai chili sauce liberally on the flesh side.
Remember, this condiment is all sugar and will burn easily.</li>
		<li>Remove the fish to a serving platter, add mangoes and chilies.  
Goes great with an avocado salad, cold crisp white wine or your favorite beer.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com</img>
  <author>EmoryJ</author>
  <category>
    <id>50</id>
    <name>Main</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>Wild, Line-Caught, Pacific King Salmon filets</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>Thai Sweet Chili Sauce&#8211;(get it from the Asian Grocer in the big cheap bottle)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>Perfectly Ripe Low Fiber Mangoes ex: Tommy Atkins</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>Chopped green Jalapeno or Serrano chilies (optional)</p>]]>
      </description>
    </ingredient>
  </ingredients>
  <tags>
    <tag>
      <id>644</id>
      <name>summer</name>
    </tag>
    <tag>
      <id>747</id>
      <name>grilling</name>
    </tag>
    <tag>
      <id>17289</id>
      <name>king salmon</name>
    </tag>
    <tag>
      <id>17999</id>
      <name>pacific salmon</name>
    </tag>
    <tag>
      <id>4898</id>
      <name>mangoes</name>
    </tag>
    <tag>
      <id>19733</id>
      <name>sweet chili sauce</name>
    </tag>
    <tag>
      <id>24162</id>
      <name>emory joseph</name>
    </tag>
  </tags>
</item>
