Pineapple Mango Salmon
- (2) 8 ounce Salmon filets with skin
- 1 ½ teaspoon chili powder
- 1 tsp. paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground white pepper
- Salt and pepper
- Vegetable oil
- Mango Salsa
- 1 mango – diced ½ inch pieces– about 1½ cups
- ½ cup diced fresh pineapple – ½ inch pieces
- 1 jalapeño pepper – finely chopped
- 1 Tbs. cilantro – chopped
- ½ cup red bell pepper – finely chopped
- 1/3 cup red onion – finely chopped
- 2 Tbs. fresh lime juice – about 1 lime
- 1-2 Tbs. extra virgin olive oil
- ¼ tsp. sugar
- Salt and freshly ground pepper to taste
- Rinse salmon fillets and pat dry. Place some paper towels on a plate and put salmon on top skin side up. To get crispy skin, place the salmon in the fridge uncovered for about 30 minutes, so the skin can dry out a bit. Remove from the fridge, just before you make the salsa or about 20-30 minutes before cooking to allow the fish to come to room temperature.
- Make the Salsa: Combine all ingredients in a bowl, cover and place in the fridge to chill.
- Combine spices in a small bowl. Set aside.
- Heat grill or grill pan over medium high heat. I use a cast iron grill pan, when I cook indoors.
- Place filets on cutting board. Fold the salmon in half with the skin side up. Using a sharp knife, carefully cut ½ inch deep slits almost the full length of the salmon spacing them about ½ inch apart. I cut two long slits. See video. Note: This scoring helps prevent the skin from shrinking up when it hits the hot grill, which can cause the salmon to fold slightly.
- Sprinkle salt into the slits and over top of the skin. Sprinkle the skin generously with spice mixture and then drizzle with a little grapeseed or vegetable oil and then rub everything into the skin. Repeat seasoning on the other side.
- Grease grill or pan with some grapeseed or vegetable oil. Once the oil begins to smoke slightly, place the salmon on the grill, skin side down. Cook the salmon for about 3-5 minutes. Do not move the salmon, until it has cooked about 2/3 of the way up the sides. You will see it changing color. Adjust the temperature if needed or briefly remove the pan from the heat, so the salmon does not burn.
- Carefully use a fish spatula or 2 regular spatulas to flip the salmon and cook for about another 3-5 minutes or until cooked through to about 135 degrees F (140 degrees is ideal and fish will continue to cook after removed from the pan). Reduce temperature as needed.
- With a fish spatula, remove salmon to a plate to rest, skin side down, for 5 minutes before cutting. Serve topped with Mango Salsa. Mmmm Enjoy! Recipe by: Diane Kometa