Gluten-free, Dairy-free, Paleo, Whole30
Chipotle-Rubbed Salmon with Jicama-Mango Salsa
Grilling an entire salmon fillet and serving with a simple salsa is a great way to feed a small dinner party without spending a lot of time in the kitchen. It also presents beautifully when serving family-style. Make sure to purchase a skin-on salmon fillet—otherwise it can get messy when the fish starts to cook and flake.
Serves 4
- For the Salmon
- 1½ to 2 pounds salmon fillet, pin bones removed
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 tablespoon avocado oil or extra-virgin olive oil
- Grated zest of 1 lime
- 1 tablespoon fresh lime juice
- ½ tablespoon chili powder
- ½ teaspoon ground chipotle powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- For the Jicama-Mango Salsa
- 1 small jicama, peeled and cubed (about 2 cups)
- 1 ripe mango, pitted, peeled, and diced
- 1 small red bell pepper, stemmed, seeded, and chopped
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Juice of 1 lime
- ½ teaspoon salt
Dry the salmon with paper towels and season evenly with the salt. In a small bowl, combine the garlic, oil, lime zest and juice, chili powder, chipotle powder, cumin, and paprika; stir to form a paste. Spread the paste on the flesh side of the salmon fillet in a thin layer. Set aside at room temperature for 15 minutes.
In a serving bowl, combine the jicama, mango, bell pepper, onion, cilantro, jalapeño, cumin, and chili powder. Add the lime juice, stir, and season with salt to taste. Store in an airtight container and refrigerate for up to 3 days.
Prepare the grill for high direct heat. When the grill is hot, place the fillet, flesh side down, on the grill. Close the lid and grill for 3 to 5 minutes, depending on the thickness of the fillet. Flip the fillet and reduce the heat to medium. Close the grill lid and grill for another 3 to 5 minutes. The salmon should be flaky and just barely opaque when done. Let rest for 5 minutes before serving.
(Or to broil in the oven: Preheat the broiler on high. Place the fillet, flesh side up, on a foil-lined baking sheet and broil, without turning, for 8 to 10 minutes, until fish flakes easily with a fork.)
Serve the salmon with the salsa.
