Prepare Salmon fillets
- Heat grill to 400F
- Drizzle a little olive oil on salmon fillet
- Sprinkle both sides of salmon fillets with Adobo Lime
- Place salmon fillets on bed of sliced limes on cedar plank
- Grill until 145F
Prepare Mango-Avocado Salsa
- 1 mango diced
- 1 avocado diced
- 2 jalapeños finely chopped
- 2 tbsp chopped cilantro
- 2 tbsp lime juice
- Zest of lime
- 1 tbsp honey
- 1 tsp red pepper flakes
Combine all ingredients and set aside at room temperature (up to 1 hour) for flavors to marry.
Prepare Lemon Risotto
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 finely chopped shallot
- 1 finely chopped celery stalk
- 1 cup Arborio rice
- 4 cups chicken stock
- 1/4 cup white wine
- 2 tbsp butter
- 1 cup shaved Parmesan
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp parsley
Heat up chicken stock in saucepan to low heat.
Heat oil in large sauce pot, combine garlic, shallot and celery in pot and cook at medium heat for 2-3 minutes. Add Arborio rice and toast for 2 minutes. Add white wine and cook for 1-2 minutes. Slowly start adding chicken stock, 1 ladle at a time for next 20-30 minutes, stirring after each addition and adding more stock when liquid starts cooking out. When all chicken stock has been used, you should have a nice consistency. Add butter, Parmesan, lemon zest and lemon juice. Slowly stir to combine. Finish with fresh chopped parsley.
