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This recipe for Herb-Grilled Salmon with
Papaya Chile Salsa was created by Chef Robin Vitteta-Miller.
Herb-Grilled Salmon
with Papaya Chile Salsa
Salmon:
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
- 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:
2 serrano chile peppers
1 1/2 cups diced fresh papaya
2 tablespoons minced red onion
- To make the 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.
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