8 servings kosher salt and pepper black freshly ground
2 limes peeled cut into segents
2 mangoes pitted peeled cut into chunks
2 tablespoons olive oil extra-virgin
8 servings olive oil extra-virgin
6 radishes red sliced chopped for garnish
1 onion red chopped
2 pound salmon fillet
1 tablespoon paprika sweet
2 tablespoons cumin whole
Equipment
food processor
frying pan
paper towels
grill
Directions
For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
Heat the grill to medium high.
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.
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.
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.
