Grilled Salmon With Tropical Mango Salsa Recipe

Marinate the salmon

Pat salmon steaks dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place salmon in a shallow dish or resealable bag and pour marinade over; turn to coat. Marinate 15–30 minutes at room temperature (up to 1 hour in the refrigerator).

Preheat grill

Heat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly with vegetable oil to prevent sticking.

Grill the salmon

Place salmon on the hot grill, skin-side down if applicable. Grill 4–6 minutes per side depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium (or 145°F / 63°C fully cooked per preference) and the fish flakes easily with a fork. Avoid overcooking. Remove from grill and let rest 3 minutes.

While the salmon marinates, prepare the salsa. In a medium bowl combine 1 cup diced ripe mango, 1/2 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup minced red onion, and 1 seeded and minced jalapeño.

Add 2 tbs chopped fresh cilantro, 2 tbs fresh lime juice and 1 tsp honey or agave. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning — add more lime or honey if you want brighter or sweeter salsa. Cover and refrigerate until ready to serve (can be made up to 4 hours ahead).

Rinse 1.5 cups rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan bring 3 cups water to a boil with 1/2 tsp salt and 1 tbs butter or olive oil. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes (for jasmine) or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. You can roast, steam or grill them alongside the salmon.

To grill: place asparagus on the hot grill and cook 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. To roast: preheat oven to 425°F (220°C) and roast on a sheet pan 10–12 minutes. To steam: steam 4–6 minutes until crisp-tender. Finish with a squeeze of lemon juice from the wedges.

Plate a scoop of rice and a portion of vegetables. Place a grilled salmon steak on top or beside the rice and spoon 2–3 tbs (or more to taste) of tropical mango salsa over each salmon piece. Garnish with extra cilantro and lemon wedges. Serve immediately.