Mardi Gras Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing gently to adhere.

Make glaze

In a small bowl whisk together 6 tbs hot honey, 1 tbs Dijon mustard, 1 tbs soy sauce, 1 tbs fresh lime juice and 1 tsp smoked paprika until smooth.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush the fillets lightly with 1 tbs olive oil to prevent sticking.

Grill salmon

Place salmon skin-side down on the grill. Cook undisturbed 4–5 minutes until the skin is crisp and the sides start to turn opaque. Gently flip and cook 2–3 minutes more, brushing the top with half the hot honey glaze during the last minute to caramelize slightly. Internal temperature should reach 125–130°F (52–55°C) for medium; cook a bit longer if you prefer well done.

Finish with glaze

Transfer salmon to a warm platter and brush remaining glaze over the top. Let rest 2 minutes before serving so glaze sets and juices redistribute.

Dice the mango into small 1/4-inch cubes to yield roughly 1 cup. Dice 1/2 cup red bell pepper and 1/4 cup red onion to similar size so salsa is uniform.

Finely chop 2 tbs fresh cilantro and seed and mince the jalapeño to yield about 1 tbs (adjust heat to taste).

Combine diced mango, red bell pepper, red onion, cilantro and jalapeño in a medium bowl. Add 1 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust lime or salt as needed. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Toss 4 cups broccoli florets with 1 tbs olive oil, 1 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest.

You can roast, grill or sauté the broccoli: To roast — spread on a baking sheet and roast in a preheated 425°F (220°C) oven for 12–15 minutes until tender and slightly charred. To sauté — cook in a large skillet over medium-high heat for 6–8 minutes until bright green and tender-crisp. To grill — place in a grill basket and cook 6–8 minutes, turning occasionally.

Keep broccoli warm until plating.

To serve: place a portion of broccoli on each plate, top with a salmon fillet, spoon 2–3 tbs mango salsa over each fillet, and drizzle any remaining glaze around the plate for extra shine and flavor. Garnish with additional cilantro or lime wedges if desired.