Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

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Rated 4 stars out of 5
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  • Read 12 Reviews
Total Time:
22 min
Prep
8 min
Cook
14 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

Salsa:

  • 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

For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.

Heat the grill to medium high.

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.

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.

Southwest Spice Mix:

2 ancho chiles, stemmed and seeded

2 tablespoons whole cumin

2 tablespoons whole coriander

1 cinnamon stick

1 tablespoon sweet paprika

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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Newest Ratings and Reviews

Read all 12 reviews

  • on June 22, 2009

    Flag

    I didn't have whole spices or a spice grinder on hand, so I just used one tablespoon each of the spices listed (using all ground spices and substituting cayenne pepper for the adobo and it turned out perfectly. Delicious! I will definitely make this again.

    people found this review Helpful.
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  • on February 21, 2009

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    This is GREAT with fish! Also good just as a salsa w/ chips:

    people found this review Helpful.
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  • on May 29, 2007

    Flag

    This recipe was outstanding! Great melody of flavors and it went very well with the Whitehaven Sauvignon Blanc from New Zealand. The recipe calls for chopping the salsa in the food processor, however I skipped that step and just chopped the ingredients myself. I served it with rice, black beans, and sliced avocado which only added to the great flavors!

    people found this review Helpful.
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