Yields
6 servings
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ingredients
Salmon Fillets
6 6
oz centre cut salmon fillets (skin on) (6-175-gram fillets)
Salt and pepper for seasoning
Olive oil to brush on for grilling
Papaya Salsa
1
mango
1
fresh papaya, cut in half, seeds removed.
1
red onion
½
red pepper
½
yellow pepper
1
bunch basil, finely chopped
2
clove garlic
2
limes, juice only
1
tsp lime zest (5 mL)
3
Tbsp olive oil, divided (25 mL)
1
Tbsp red wine vinegar (15 mL)
¼
tsp each salt and pepper
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directions
Step 1
Cube mango and papaya, transfer to a medium non-reactive bowl.
Step 2
Dice onion and peppers, add to papaya and mango. Finely chop basil and garlic, add to bowl.
Step 3
Mix in lime juice and zest, 2 tablespoons olive oil and red wine vinegar and let stand. (Can be made ahead.)
Step 4
Let fish stand at room temperature before grilling. Run fingers across filet to make sure all bones are removed.
Step 5
Heat grill pan or barbecue.
Step 6
Season fillets with salt and pepper and lightly brush with remaining olive oil.
Step 7
Grill fish, starting with flesh side down over medium-high heat, for about 2 minutes per side or until pink inside (do not overcook)
Step 8
Serve immediately with salsa.