Best Spicy Bbq Salmon And Mango Salad Recipes

Spicy Grilled Salmon with Mango, Radish, and Lime Salsa image

Provided by Tyler Florence

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 15

2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika

Steps:

For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
Heat the grill to medium high.
Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.

Grilled Salmon with Spicy Mango Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

1 clove garlic
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil, plus more for oiling the grill grates
1 habanero chile, stemmed, seeded, and finely chopped
1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
2 limes, 1 juiced and 1 cut into wedges
2 scallions, thinly sliced
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

Preheat a grill to medium-high heat.
Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
Serve the salmon with the salsa and a lime wedge.