INGREDIENTS
For the Salmon:
4 salmon fillets
¼ cup honey
½ cup Blue Moon Mango Wheat Beer
1 teaspoon salt
1 teaspoon red pepper flakes
For the salsa:
1 large mango peeled, pitted and diced
1 large avocado peeled pitted and diced
½ 1 large red onion diced
1 jalapeno diced
1 red bell pepper seeded and diced
¼ cup cilantro chopped
2 tablespoons lime juice
1 teaspoon salt
Directions
Add the honey, beer, salt, and pepper to a wide, shallow bowl. Stir to combine (heat slightly if the honey is resisting combining with the beer. Make sure to cool before adding salmon to prevent the marinate cooking the salmon).
Add the salmon, turn over a few times to fully coat the fish. Cover and chill for 1 to 24 hours.
Preheat the grill to medium-high.
Add the salsa ingredients to a large bowl, toss to combine.
Place the salmon on the grill, skin side down. Close the cover, cooking until the salmon is cooked through (no need to flip over, the salmon will cook with the grill cover closed).
Remove from grill, add to a serving plate. Top with salsa before serving.
