Hearty steaks of grilled salmon are given a tropical taste when served with an exciting salsa - a finely chopped sauce mixture of exotic mango and papaya, laced with lime, ginger and cooling mint.
ingredients
serves: 4
4 salmon steaks, 6 ounce each
1 tablespoon olive oil
For the salsa:
1 small mango
1 small papaya
1 inch piece fresh root ginger
A handful of mint leaves
1 lime
Salt and black pepper
method
1. Preheat the grill to moderate and cover the rack with foil.
2. To make the salsa, cut the mango in half, remove the flesh, dice it finely and put it into a bowl. Cut the papaya in half, scoop out and discard the seeds, finely dice the flesh and add it to the mango.
3. Peel the ginger and grate it into the bowl. Rinse, dry and chop the mint and add to the bowl.
4. Wash the wax off the lime. Remove a few shreds of zest for a garnish, grate the rest and add it to the salsa. Squeeze the juice and add half to the bowl, reserving the rest.
5. Season the salsa with salt and plenty of pepper and mix well.
6. Put the salmon steaks, skin sides down, onto the foil on the broiler rack. Brush them with the olive oil, season and sprinkle with the remaining lime juice. Broil for 6 - 8 minutes without turning. The fish is done when the flesh flakes easily
7. Serve the broiled salmon garnished with the lime zest and accompanied by the salsa.
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more information
Serving suggestion Serve with a plain green salad and perhaps some new potatoes.
