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Herb-Grilled Salmon with Papaya Chile Salsa recipe

This recipe for Herb-Grilled Salmon withPapaya Chile Salsa was created by Chef Robin Vitteta-Miller.

Recipe: Herb-Grilled Salmonwith 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

  • To prepare the salmon, in a small bowl,combine mustard, lemon juice, thyme, rosemary, and pepper. Brushmixture all over both sides of salmon steaks and transfer salmonto a large, shallow baking dish. Cover with plastic wrap andrefrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
  • Place salmon steaks on grill or underbroiler and cook 4 minutes per side, or until fork-tender andcooked through. When ready to serve, spoon salsa over salmonsteaks.

    For Salsa:
    2 serrano chile peppers
    1 1/2 cups diced fresh papaya
    2 tablespoons minced red onion

  • To make the salsa, place chile pepperson hot grill or under broiler and cook 4 minutes, turning frequently,until charred on all sides. Wrap peppers in plastic wrap andlet stand 5 minutes.
  • Remove skin from peppers, halve, seed,and cut into small dice-sized pieces. Transfer to a small bowland add papaya and red onion. Set aside.

    Makes 4 servings.


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