Grilled Salmon With Tropical Fruit Salsa

By á-174942

Ingredients

• 1 small ripe mango peeled, seeded, and diced
• 1 small papaya - (avocado-size) peeled, seeded, and diced
• 2 navel oranges peeled, diced, see * Note
• 1 cup full-bodied white wine
• 3 tablespoons honey mustard
• 3/4 cup freshly-squeezed orange juice
• Salt to taste
• Freshly-ground black pepper to taste
• 4 skin-on salmon fillets - (abt 1 lb)
• 1 tablespoon vegetable oil - (to 2)
• 1 medium bunch fresh basil cut chiffonade, plus additional for garnish

Details

Servings 4

Preparation

Step 1

* Note: To segment an orange: Slice off the bottom and top. Stand the fruit on a cutting board with 1 of its cut sides down. Using a serrated knife, cut the peel and pith away from the fruit from top to bottom, following the curve. Then, holding the fruit in your hand, cut the orange segments out of their membranes. (The idea is to remove all the orange skin and white pith.)

Prepare the grill.

In a medium bowl, combine the mango, papaya and orange. Set aside.

In a small bowl, whisk together the wine, mustard, orange juice and salt and pepper to taste. Add about a third of this marinade to the fruit mixture, toss to coat and set aside.

Place a double layer of aluminum foil on a work surface. Place the salmon fillets, skin-side down, next to one another in the center of half of the foil. Push the edges up slightly. Brush the salmon lightly with oil and drizzle with the remaining marinade. Fold the other side of foil over the top and crimp the edges to seal tightly.

Transfer the package to the grill and cook until it flakes easily, about 10 minutes per inch of thickness.

Add the basil to the salsa and toss to coat. Taste and adjust the seasoning accordingly.

Carefully open the salmon package, being careful of the steam. Transfer the salmon to individual plates, spoon the salsa on the side and, if desired, garnish with a basil sprig.

This recipe yields 4 servings.