Herb-Grilled Salmon with Papaya-Chile Salsa

• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon ground black pepper
• 4 (4-ounce) salmon steaks, about 1-inch thick
• 2 serrano chile peppers
• 1 1/2 cups diced fresh papaya
• 2 tablespoons minced red onion

1. To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper.
2. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish.
3. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours.
4. Preheat grill or broiler.
5. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
6. When ready to serve, spoon salsa over salmon steaks.
7. To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides.
8. Wrap peppers in plastic wrap and let stand 5 minutes.
9. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces.
10. Transfer to a small bowl and add papaya and red onion.
11. Set aside.

mustard, lemon juice, thyme, rosemary, ground black pepper, salmon, serrano chile peppers, fresh papaya, red onion

Taken from www.foodnetwork.com/recipes/herb-grilled-salmon-with-papaya-chile-salsa-recipe.html (may not work)