Name: Spicy Grilled Salmon with Mango, Radish, and Lime Salsa
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 6 to 8 servings
Cuisine: american
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; 2 ancho chiles, stemmed and seeded; 2 tablespoons whole cumin; 2 tablespoons whole coriander; 1 cinnamon stick; 1 tablespoon sweet paprika

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:

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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Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

Salsa:

Southwest Spice Mix:

Southwest Spice Mix:

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