Mardi Gras Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt, black pepper and smoked paprika. Rub each fillet lightly with 1/2 tbs olive oil.

Make hot honey glaze

In a small saucepan over low heat combine hot honey, 1 tbs olive oil, lime juice and minced garlic. Warm gently until the garlic is fragrant and the mixture is slightly loosened, about 2–3 minutes. Remove from heat and set aside (keep warm).

Grill salmon

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan. Place salmon skin-side down and grill without moving for 4–5 minutes until the skin is crisp and the fillet releases easily. Brush the top with half of the hot honey glaze, then flip carefully and grill skin-side up 2–3 minutes more until internal temperature reaches 125–130°F for medium (or cook to desired doneness). During the last 30–60 seconds brush again with remaining glaze to form a sticky finish. Remove from grill and let rest 2 minutes.

While salmon rests, combine diced mango, red bell pepper, minced red onion, minced jalapeño, chopped cilantro, lime juice, salt and black pepper in a medium bowl. Stir gently to combine. Taste and adjust seasoning: add more lime or salt as needed. Keep chilled or at room temperature until plating.

Cook broccoli

Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast in a preheated 425°F (220°C) oven for 12–15 minutes, tossing halfway, until edges are caramelized and tender. Alternatively, steam for 6–8 minutes until bright green and just tender, then toss with oil and seasonings. Squeeze lemon over broccoli if using.

Divide roasted broccoli among 4 plates. Place one salmon fillet on each plate atop or beside the broccoli, skin-side down. Spoon generous 1/4 cup mango salsa over each fillet. Drizzle an optional 1/4 tbs extra hot honey over the salsa for added heat and gloss. Garnish with microgreens or extra cilantro.

Serve immediately. Leftovers: store salsa separately from salmon in airtight containers in the refrigerator for up to 2 days.