HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA

Herb-Grilled Salmon with Papaya-Chile Salsa image

Provided by Food Network

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.