4 salmon steaks, at least 1 inch thick (8 oz each)
1 1/3 tbsp olive oil (4 tsp)
1 tbsp peeled and grated fresh ginger root
Salt and crushed black peppercorns to taste
3/4 cup Zesty Ginger Mayonnaise, below (optional)
Nutty Mango Salsa
1 1/2 cups diced (1/4 inch) mango flesh
2 1/2 tbsp chopped fresh coriander leaves
1 tbsp finely diced onion (peeled)
3/4 tsp hot chili paste
1 1/2 tsp honey
1/3 cup coarsely chopped macadamia nuts
3 tbsp coarsely chopped pecans
Garnish: fresh herbs and/or edible flowers (optional)
1. Nutty Mango Salsa: With a fork, toss together mango, coriander leaves and onions; set aside. (Note: Salsa may be prepared to this point up to 12 hours in advance and stored refrigerated in an airtight plastic container.)
2. Rub salmon with olive oil and ginger; allow to rest at room temperature for 20 minutes.
3. Season with salt and crushed black peppercorns; place salmon on a well oiled and preheated very hot barbecue grill over direct heat with lid up. Grill first side for 1 1/2 minutes until brown grill marks appear. Turn salmon over and grill second side for 1 minute.
4. Immediately, close lid, reduce heat to medium and cook until central core is still translucent, about another 3 minutes. Avoid overcooking.
5. Remove from heat and promptly cover salmon closely with aluminum foil (shiny side “in”) for at least 4 minutes to keep in heat and to allow for more even cooking.
6. Add chili paste, honey and nuts to mango salsa; toss. Makes almost 2 cups salsa.
7. Top salmon with Nutty Mango Salsa. If desired, garnish with fresh herbs and/or edible flowers. Serve with Zesty Ginger Mayonnaise/Sauce.
* Option: Salmon fillets may be cooked in a similar manner. (Note: Sear flesh side first, and if finishing the cooking in the oven, arrange the fillets skin side down on baking tray.)
Zesty Ginger Mayonnaise: Whisk together 3/4 cup mayonnaise, 1 tbsp peeled and grated fresh ginger root, 1 tsp granulated sugar and if desired, a pinch of wasabi.
Alternative Cooking Technique (for Step 4): After searing the salmon on both sides (i.e., after 2 1/2 minutes) on the barbecue, transfer the salmon to a parchment lined baking tray. Place it in a preheated 350 F oven until the central core is still translucent, about 3 minutes. (Note: This is a useful technique when limited time is available for supervising the barbecue or when preparing large quantities of grilled salmon.)
Alternative to Barbecuing: Use a well oiled preheated grill pan or skillet set over medium-high heat. Sear the salmon exactly as outlined in Step 3. Immediately transfer it to a parchment paper lined baking tray and complete the cooking in a preheated 350 F oven until the central core is still translucent, about 3 minutes. Continue with Step 5.
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