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