Chile-Lime Salmon with Mango Salsa
Latin American–inspired ingredients bring bright flavor to salmon cooked on an outdoor grill. The fish gets a hit of gentle heat from our spicy-tart chile lime rub, while an easy mango salsa cools things off.
Ingredients:
- 1 salmon fillet, about 2 lb. (1 kg)
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. Chile Lime Rub
- 1 mango, pitted, peeled and cut into 1/2-inch (12-cm) dice
- 1/2 red onion, finely diced
- 1/2 cup (3 oz./90 g) cherry tomatoes, halved or quartered
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Juice of 1 lime
Directions:
Prepare a grill for indirect grilling over medium heat. Place an outdoor roaster over indirect heat.
Brush the salmon with the olive oil. Season with salt and pepper and sprinkle with the chile lime rub. Place the salmon, skin side down, on the roaster, cover the grill, and cook until the fish is opaque and cooked through, 15 to 20 minutes.
Meanwhile, in a bowl, stir together the mango, onion, cherry tomatoes, cilantro and lime juice. Season to taste with salt and pepper.
Transfer the salmon to a platter and top with some of the mango salsa. Serve the salmon with the remaining salsa alongside. Serves 4 to 6.
Williams Sonoma Test Kitchen
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