Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

• 2 mangoes, peeled, pitted and cut into chunks
• 1 red onion, chopped
• 6 red radishes, chopped, plus 1 sliced for garnish
• 2 limes, peeled and cut into segments
• 1 handful fresh cilantro leaves
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Southwest Spice Mix, recipe follows
• 1 (2 to 3 pound) salmon fillet
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
2. Heat the grill to medium high.
3. Drizzle some olive oil over the salmon and season it with salt and pepper.
4. Gently rub 2 tablespoons of the Spice Mix into the salmon.
5. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking.
6. Grill the salmon flesh side down for about 12 to 15 minutes.
7. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top.
8. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
9. 2 ancho chiles, stemmed and seeded
10. 2 tablespoons whole cumin
11. 2 tablespoons whole coriander
12. 1 cinnamon stick
13. 1 tablespoon sweet paprika
14. 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.
15. Empty into a spice mill and grind to a powder.

mangoes, red onion, red radishes, cilantro, extravirgin olive oil, southwest spice mix, salmon fillet, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/tyler-florence/spicy-grilled-salmon-with-mango-radish-and-lime-salsa-recipe.html (may not work)