Name: Broiled Salmon with Mango Salsa
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 10
Cuisine: Caribbean
Ingredients: 2 1/2 cups finely diced mango (3 large mangoes); 1 1/2 cups finely diced red bell pepper, 1 1/2-2 peppers (seeds and membranes removed); 1 cup finely chopped red onion; 4 tablespoons chopped cilantro leaves; 3 tablespoons fresh lime juice; 2 jalapeño peppers, seeds and membranes removed, finely chopped; 1 teaspoon kosher salt; 3 pounds salmon fillet, skin on, cut into 10 2-inch wide serving pieces.; Extra virgin olive oil; Kosher salt; Fresh ground black pepper

Description

Tender broiled salmon, served warm or chilled, topped with tropical mango salsa. An easy make-ahead recipe that's perfect for entertaining.

Ingredients

Units Scale

For The Salsa

2 1/2 cups finely diced mango (3 large mangoes)
1 1/2 cups finely diced red bell pepper, 1 1/2-2 peppers (seeds and membranes removed)
1 cup finely chopped red onion
4 tablespoons chopped cilantro leaves
3 tablespoons fresh lime juice
2 jalapeño peppers, seeds and membranes removed, finely chopped
1 teaspoon kosher salt

For The Salmon

3 pounds salmon fillet, skin on, cut into 10 2-inch wide serving pieces.
Extra virgin olive oil
Kosher salt
Fresh ground black pepper

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Instructions

Mix all of the salsa ingredients together in a bowl. Cover and refrigerate until ready to use. Can be made several hours ahead.
Position an oven rack 6 inches from the top heating element of the oven and preheat the oven to Broil (450-500ºF). Place the salmon fillets, skin side down, on a rimmed baking sheet lined with aluminum foil. Brush the tops of the fish generously with olive oil and season with salt and pepper, to taste. Cook for 5-6 minutes, or until the salmon is 3/4 of the way cooked through.(see notes below). Remove the pan from the oven, immediately cover the salmon with a piece of foil and seal the ends to the bottom piece of foil or to the edges of the pan. Leave the salmon under the foil tent for 6 minutes, to gently finish cooking in the heat emanating from the roasting pan.
Remove the foil and transfer the salmon to a platter or to individual dinner plates. The skin will stick to the foil and it should be easy to slide a spatula under the salmon and remove it from its skin.
Serve warm, topped with salsa or allow the salmon to cool for 5-10 minutes and refrigerate it, covered, for up to 24 hours. Allow refrigerated salmon to sit out at room temperature for 10-15 minutes before serving.

Notes

How to check the salmon for doneness?
If you are using a thermometer to determine doneness, the FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the fillet, however I have found it to be dry at that temperature. If you're comfortable eating salmon cooked to a lower internal temperature, I suggest you remove it from the oven at 125-130ºF. It will continue to cook a bit more after it comes out of the oven and will be tender, juicy and delicious.

If you're determining doneness by eye, check it after 5 minutes. Make a small slit in the thickest part of a fillet. Gently pull the flesh apart. It's ready to come out of the oven when the fish is mostly opaque pink with a very small area in the center that's raw-looking and translucent. The salmon will finish cooking under the foil, from the heat of the roasting pan and will be tender, juicy and delicious.

Prep Time: 35 mins
Cook Time: 5 mins
Category: Main Course
Method: Broil
Cuisine: Caribbean