Best Grilled Salmon With Papaya Mint Salsa Recipes

Grilled Salmon with Papaya-Mint Salsa image

Provided by mielhollinger

Categories Papaya

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup peeled and chopped papaya
1/4 cup chopped yellow pepper
1/4 cup thinly sliced green onion
1 tablespoon chopped pimiento
1 tablespoon chopped of fresh mint
1 tablespoon rice wine
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 teaspoon seeded and minced jalapeno pepper
4 (5 ounce) salmon steaks or 4 (5 ounce) salmon fillets

Steps:

Nutrition Facts : Calories 281.7, Fat 15.5, SaturatedFat 3.1, Cholesterol 83.6, Sodium 86.6, Carbohydrate 4.5, Fiber 0.9, Sugar 1.9, Protein 28.7

Herb-Grilled Salmon with Papaya-Chile Salsa image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

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
Four 4-ounce salmon steaks, about 1-inch thick
2 serrano chile peppers
1 1/2 cups diced fresh papaya
2 tablespoons minced red onion

Steps:

To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
When ready to serve, spoon salsa over salmon steaks.

Grilled Salmon with Papaya-Mint Salsa image

Yield Makes 4 servings

Number Of Ingredients 11

3/4 cup peeled and chopped papaya
1/4 cup chopped yellow bell pepper
1/4 cup thinly sliced green onion
1 tbsp chopped pimiento
1 tbsp chopped fresh mint
1 tbsp rice-wine or white vinegar
1 tbsp fresh lime juice
1 tsp grated fresh ginger
1 tsp seeded and minced jalapeño pepper
Vegetable-oil cooking spray
4 salmon steaks (5 oz each) or fillets, about 1 to 1 1/4 inches thick

Steps:

For salsa, combine all ingredients except the salmon in a small bowl. Cover and chill at least 30 minutes. Lightly coat grill or broiler pan with cooking spray. Sprinkle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa and serve with whole-wheat couscous if desired.