Herb-Grilled Salmon with Papaya Chile Salsa
This recipe for Herb-Grilled Salmon with Papaya Chile Salsa was developed by Chef Robin Vitteta-Miller.
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
- For Salmon: 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.
- 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.
- For 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.
Makes 4 servings.