Grilled Salmon with Habanero Mango Salsa
- Total Time: 50 mins
- Hands-on Time: 35 mins
- Makes: 6 servings
The searing heat of orange to red habanero chilies is balanced with a tropical, fruity nuance unique to this pepper. It pairs beautifully with fish and shellfish of any sort, and is an especially nice and unexpected way to reinvent salmon.
- 1 teaspoon Frontier Organic Garlic Powder
- 1/2 teaspoon Frontier Table Grind Sea Salt
- 1/4 teaspoon Frontier Organic Medium Grind Black Pepper
- 1/4 teaspoon Frontier Organic Ground Cumin Seed
- 1/8 teaspoon Frontier Table Grind Sea Salt
- 1 Frontier Whole Habanero Chili Pepper
- 1 1/2 pounds skin-on salmon filet
- 1/3 cup orange juice
- 3 teaspoons olive oil
- 2 mangoes, peeled, pitted and finely diced
- 1 small white onion, finely chopped
- 1 cup quartered grape tomatoes
- Juice of 1 lime
- 3 teaspoons chopped fresh cilantro leaves
1. Pat salmon filets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin and oil in a zipper-close bag. Add salmon filet and gently turn to coat. Set aside in fridge for 30 minutes.
2. Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve.
3. Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees. Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork.
4. Serve topped with habanero mango salsa.