Herb-Grilled Salmon with Papaya-Chile Salsa |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 tablespoons dijon mustard |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon ground black pepper |
4 (4-ounce) salmon steaks, about 1-inch thick |
2 serrano chile peppers |
1 1/2 cups diced fresh papaya |
2 tablespoons minced red onion |
Directions:
1. For Salmon:
2. To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
3. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through. When ready to serve, spoon salsa over salmon steaks.
4. For Salsa:
5. To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
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