Grilled Salmon with Papaya Mango Mint Salsa Recipe
About: Chef Isabel Cruz's version of grilled salmon is a showstopper meal--exotic, colorful, and full of flavor. Plus, it's remarkably easy to prepare (both the sauce and the salsa can be made ahead of time). To complete the meal, serve the salmon with sticky rice and orange fennel salad.
Cook Tip: The key to making this salmon is the high heat, so putting it on the grill is a good idea, unless you have a flat pan that can achieve a nice high heat indoors.
Heat oiled grill or wok. Place salmon over heat and cook about 4 minutes on each side. Salmon should be slightly blackened and crispy on outside and moist and flaky inside. The effect you want is a slightly caramelized finish, never burnt. Remove from heat, drizzle with soy joy sauce and honey and serve immediately with a scoop of papaya mango mint salsa.
For an extra kick, serve with spicy peanut sauce alongside.
Grilled Salmon Note:
Cooking fish at a high heat seals in its natural juices while giving it a nice, crispy coating outside. Drizzling the soy joy and honey toward the end of cooking ensures that the sugars don't burn.
Soy Joy Sauce
Puree all ingredients together except toasted sesame seeds. Once pureed, mix in toasted sesame seeds.
Soy Joy Sauce Note:
This recipe makes about 3 cups. Save leftover sauce--it has a variety of uses including as a marinade for poultry, meat, and fish and as a sauce over stir-frys or steamed rice and vegetables. Sauce freezes well--simply measure out into portions and thaw before use.
Papaya Mango Mint Salsa
Gently toss together all ingredients until well combined. Be careful not to bruise the papaya or mango.
Papaya Mango Mint Salsa Note:
The combination of papaya and mango in this exotic salsa adds both color and taste variation. However, if you're having trouble finding both a ripe, juicy mango and papaya, one or the other will be fine.
1/2 C. diced papaya (firm but ripe)
1 Tbsp. peanut or corn oil to coat wok or grill
3/4 C. soy sauce
1 1/2 - 2 lb. salmon (6-8 oz. per person)
1/2 C. diced mango (firm but ripe)
1/4 C. peeled and chopped ginger
2 jalepenos, minced
2 garlic cloves, chopped
1 C. soy joy sauce (see recipe)
1 C. cilantro
1/4 C. honey (optional)
1/2 C. finely diced red onion
1/2 C. fresh mint, minced
1/2 C. green onions
2 C. papaya mango mint salsa (see recipe)
1/2 C. brown sugar
1 lime, juice of
1 orange, juice of
1/4 C. dark sesame oil
1/4 C. honey
2 tsp. brown sugar
3/4 C. water
1 tsp. chili flakes
2 Tbsp. toasted sesame seeds