Mark West Mango Wasabi Honey Mustard Salmon

Ingredients

• 8 ounces salmon
• 3 tablespoons seafood rub,
• Feiny’s Chesapeake Bay Rub
• ¼ mango, small dice
• ¼ cup honey mustard
• 3 tablespoons balsamic vinegar
• 2 tablespoons wasabi powder
• ¼ cup red cabbage, cut finely
• ¼ cup roasted green chili
• 2 pieces bacon

Instructions

1. Light grill.
2. Cut salmon into 2 oz portions.
3. Rub with seafood seasoning.
4. In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating.
5. Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado.
6. Grill fish for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F.
7. Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.