Fresh Grilled Salmon with Mango-Papaya Salsa and Asparagus Garnish
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Credit: Laurent Boucher, Executive Chef, Jessie et Laurent, San Rafael, Calif.
The National Culinary Review, October 2012
Ingredients
2 lbs. fresh wild salmon, skin on
Salt and pepper, as needed
Olive oil, as needed
16 spears fresh asparagus, stem trimmed
12 uncut clean leaves fresh romaine lettuce
2 cups Mango/Papaya Salsa (recipe follows)
Mango/Papaya Salsa
¾ cup small-dice red bell pepper
1 T. minced cilantro
1 T. fresh lime juice
½ cup cubed mango
2/3 cup cubed papaya
¼ cup sauteed small-dice red onion
1 T. aged balsamic vinegar
¼ t. salt
¼ t. pepper
Instructions
Method: Lightly season salmon with salt and pepper. Grill, skin-side down. Turn; remove skin. Continue grilling until just cooked. Add olive oil, as needed. Set aside. Grill asparagus with a bit of olive oil. Set aside to cool. Gently separate romaine leaves. Cut in half; arrange on plate. Arrange asparagus inside. Top with salmon and mango/papaya salsa.
Mango/Papaya Salsa
Method: Gently mix together red bell pepper, cilantro, lime juice, mango, papaya, red onion, balsamic vinegar, salt and pepper.
Yield
4 servings
Tags
Main Dish, Seafood, The National Culinary Review
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