Spicy Grilled Salmon with Mango, Radish, and Lime Salsa (Tyler Florence) |
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Prep Time: 8 Minutes Cook Time: 14 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
2 mangoes, peeled, pitted and cut into chunks |
1 red onion, chopped |
6 red radishes, chopped, plus 1 sliced for garnish |
2 limes, peeled and cut into segments |
1 handful fresh cilantro leaves |
2 tablespoons extra-virgin olive oil |
1 teaspoon southwest spice mix, recipe follows |
1 (2 to 3 pound) salmon fillet |
extra-virgin olive oil |
kosher salt and freshly ground black pepper |
Directions:
1. Salsa:
2. For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
3. Heat the grill to medium high.
4. Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
5. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
6. Southwest Spice Mix:
7. 2 ancho chiles, stemmed and seeded
8. 2 tablespoons whole cumin
9. 2 tablespoons whole coriander
10. 1 cinnamon stick
11. 1 tablespoon sweet paprika
12. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
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