Grilled salmon with spicy mango salsa

Updated at: Wed, 16 Aug 2023 20:25:20 GMT

Step 1

1. Combine the olive oil and Cajun seasoning in a large bowl. Add the salmon and carefully turn the salmon in the spice paste to coat. Place fillets on a plate, skin side down, and season with 1/2 teaspoon of the salt. Set aside.

Step 2

2. In a medium bowl, combine the remaining 1/4 teaspoon salt with the mango, avocado, kiwi, shallot, jalapeno, cilantro and lime juice; set aside.

Step 3

3. Rub outdoor grill grates or grill pan with a paper towel moistened with the safflower oil. Preheat grill or grill pan over medium-high until hot. Turn on the kitchen fan if cooking on a stove. Put the fillets on the grill/grill pan skin side up and cook for 3-4 minutes. (Don't move the fillets during this time or they may stick.) Flip the fillets and cook skin side down until the fish is medium in the center, about 3 minutes. (To test for doneness: Insert a steak knife into the center of a fillet, count to 3, remove knife and touch it. A cool knife means the fish is rare, a warm knife means the fish is medium, a hot knife indicates the fish is well done.)

Step 4

4. Transfer the fish to plates and serve with the salsa spooned over the top.

Step 5

5. Tip: Choose fillet pieces from the thicker, collar end of the salmon. Thinner pieces from the tail tend to dry out quickly on the grill. Though, you don't eat the skin, leave it on to help keep the fish moist.

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