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    Herb Grilled Salmon w/Papaya Chile Salsa


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    For Salmon:
    2 tbl Dijon mustard
    2 tbl fresh lemon juice
    1 tbl chopped fresh thyme
    1 tbl chopped fresh rosemary
    1/2 tsp ground black pepper
    4 salmon steaks (4-ounce) about 1-inch thick

    For Salsa:
    2 serrano chile peppers
    1 1/2 cup diced fresh papaya
    2 tbl minced red onion

    Recipe



    * 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:
    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.

 

 

 

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