Sunday, October 23, 2005
Grilled Salmon Fillets with Mango-Cucumber Salsa
Fresh fruit salsa is a refreshing accompaniment to grilled fish, especially salmon. This salty, sweet and sour mango mixture, spiked with cumin and cayenne, gets an added crunch from fresh cucumber. So the flavors can develop, make the salsa 1 to 2 hours in advance, but not much more, as the mango will become too soft.
1 large ripe mango, peeled, seeded and diced
1 large cucumber, peeled, seeded and finely
1 small garlic clove, minced
Juice of 1 lime
1/8 tsp. ground cumin
1 cup chopped green onions, green portion only
1/2 cup diced red bell pepper
1/4 tsp. cayenne pepper
1 Tbs. chopped fresh cilantro
2 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
4 salmon fillets, each 6 oz.
Olive oil for grilling
In a large nonreactive bowl, combine the mango, cucumber, garlic, lime juice, cumin, green onions, bell pepper, cayenne pepper, cilantro, olive oil, salt and black pepper and toss to mix. Taste and adjust the seasonings as needed. Set aside, stirring occasionally, until ready to use.
Prepare a hot fire in a grill.
Season the salmon fillets with salt and black pepper and brush both sides of the fillets with olive oil. Arrange the salmon, skin side down, on the grill and cook until the skin is crisp and lightly browned, 3 to 4 minutes. Using tongs, carefully turn the salmon over and continue cooking until it is opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking. Transfer the salmon to a warmed platter. Serve immediately and pass the salsa alongside. Serves 4.