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Herb-grilled Salmon With Papaya-chile Salsa

Herb-grilled Salmon With Papaya-chile Salsa comes together with Dijon Mustard, Fresh Lemon Juice, Fresh Thyme, Fresh Rosemary, and Ground Black Pepper. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 4
• 2
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper.

2. 2

   Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish.

3. 3

   Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours.

4. 4

   Preheat grill or broiler.

5. 5

   Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.

6. 6

   When ready to serve, spoon salsa over salmon steaks.

7. 7

   To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides.

8. 8

   Wrap peppers in plastic wrap and let stand 5 minutes.

9. 9

   Remove skin from peppers, halve, seed, and cut into small dice-sized pieces.

10. 10

    Transfer to a small bowl and add papaya and red onion.

11. 11

    Set aside.

12. 12

    Prep Time: 1 hours 0 minutes

13. 13

    Cooking Time: 10 minutes