Recipe courtesy of Tyler Florence

Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

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  • Level: Easy
  • Total: 22 min
  • Prep: 8 min
  • Cook: 14 min
  • Yield: 6 to 8 servings
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Ingredients

Salsa:

Southwest Spice Mix:

Directions

  1. For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
  2. Heat the grill to medium high.
  3. 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.
  4. 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:

  1. 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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