Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
22 min
Active:
8 min
Yield:
6 to 8 servings
Level:
Easy
Healthy

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
Southwest Spice Mix:
  • 2 ancho chiles, stemmed and seeded
  • 2 tablespoons whole cumin
  • 2 tablespoons whole coriander
  • 1 cinnamon stick
  • 1 tablespoon sweet paprika

Directions

Salsa:

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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