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Polynesian-Honey Granola Square Bars
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 10 to 15 minutes
| Ingredients | |
|---|---|
| Ripe mango, peeled and chopped | 1 large |
| Red bell pepper, finely chopped | 1/4 cup |
| Red onion, finely chopped | 1/4 cup |
| Fresh cilantro, chopped | 2 tablespoon |
| Fresh lime juice, divided | 2 tablespoon |
| Borneo acacia raw active honey | 1 tablespoon |
| Jalapeno pepper, seeded and minced | 1 small |
| Borneo acacia raw active honey | 1/3 cup |
| Mexican hot sauce | 2 tablespoon |
| Salmon fillets | 4 (4 to 6-oz.) |
Directions
- To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tablespoon of lime juice, 1 tablespoon honey and jalapeno in a medium bowl.
- Stir well and refrigerate until ready to use.
- Whisk together the honey, hot sauce and remaining lime juice in a small bowl.
- Rinse salmon and pat dry; brush liberally with honey mixture.
- Place skin side up on a well oiled grill over medium coals; cook for 2 to 3 minutes until lightly charred.
- Turn and cook for 8 to 10 minutes more, basting liberally with sauce during cooking.
- Remove from grill and transfer to a serving platter.
- Top with mango salsa.