• 6servings
  • 22minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 mangoes, peeled, pitted and cut into chunks

  2. 1 red onion, chopped

  3. 6 red radishes, chopped, plus

  4. 1 sliced for garnish

  5. 2 limes, peeled and cut into segments

  6. 1 handful fresh cilantro leaves

  7. 2 tablespoons extra-virgin olive oil

  8. 1 teaspoon Southwest Spice Mix, recipe follows

  9. 1 (2 to 3 pound) salmon fillet

  10. Extra-virgin olive oil

  11. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.

  2. Heat the grill to medium high.

  3. Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.

  4. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.

  5. ancho chiles, stemmed and seeded 2 tablespoons whole cumin 2 tablespoons whole coriander 1 cinnamon stick 1 tablespoon sweet paprika Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.


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