Grilled Salmon Papaya Salad Recipes

GRILLED SALMON WITH PAPAYA-MINT SALSA

Steps:

• For salsa, combine all ingredients except the salmon in a small bowl. Cover and chill at least 30 minutes. Lightly coat grill or broiler pan with cooking spray. Sprinkle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa and serve with whole-wheat couscous if desired.

GRILLED SALMON & PAPAYA SALAD

Steps:

• Directions: Preheat grill on HIGH 10 min. 1.Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. 2.Combine papaya, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside. 3.Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates. 4.Season both sides of fillets with salt and pepper; drizzle both sides with basting oil (too much oil will cause flare-ups). Sear fillets on grill 1-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min. 5.Turn over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MEDIUM; close cover. (Cook fillets1 inch thick or less 3-4 min/side on MEDIUM; cook fillets 1 inch or thicker 5-6 min/side on LOW. 6.Cook until internal temp reaches 130 degrees; check by inserting thermometer into thickest part of fillet. Transfer to clean platter; let rest at least 2 min. 7.Place on arugula. Top with papaya mixture.

HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA

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.

GRILLED SALMON WITH PAPAYA-MINT SALSA

Steps:

• To make salsa, combine first nine ingredients in a small bowl.
• Cover and chill for at least 30 minutes.
• Lightly coat grill or boiler pan with cooking spray.
• Sprinle both sides of fish with salt and pepper.
• Grill or broil fish 5 minutes on each side or until done.
• Top each steak with 1/4 cup salsa.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
• Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate