Chili-Rubbed Salmon with Papaya and Scallions
Pure ground chiles work best in this recipe. Commercially prepared chili powder, which is a mixture of chiles and other seasonings, can be used as well.
- Servings: 4
Source: Martha Stewart Living, September 1997
- 4 teaspoons ground chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 4 six-ounce salmon fillets, skin on
- Freshly ground pepper to taste
- 1 large clove garlic, minced
- 1 1/2 tablespoons olive oil
- 1/3 ripe red or yellow papaya, peeled, seeded, cut into fine julienne
- 2 scallions, cleaned, trimmed, and cut into fine julienne
In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.