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Ingredients
- 2 Tbsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh rosemary
- 1/2 tsp grnd black pepper
- 4 x salmon steaks (4-oz) about 1-inch thick
- 2 x serrano chile peppers
- 1 1/2 c. diced fresh papaya
- 2 Tbsp. chopped red onion
Directions
- To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mix all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish. Cover with plastic wrap and chill 30 min, or possibly up to 4 hrs.
- Preheat grill or possibly broiler.
- Place salmon steaks on grill or possibly under broiler and cook 4 min per side, or possibly till fork-tender and cooked through. When ready to serve, spoon salsa over salmon steaks.
- For Salsa:To make the salsa, place chile peppers on warm grill or possibly under broiler and cook 4 min, turning frequently, till charred on all sides. Wrap peppers in plastic wrap and let stand 5 min. Remove skin from peppers, halve, seed, and cut into small dice-sized pcs. Transfer to a small bowl and add in papaya and red onion. Set aside.
- Yield: Yield: 4 servingsPrep Time: 1 hrs 0 min
- Cooking Time: 10 min
- Difficulty: Easy
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 243g | |
| Calories 110 | |
| Calories from Fat 17 | 15% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 350mg | 15% |
| Potassium 561mg | 16% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 11.0g | 7% |
| Protein 3.06g | 5% |
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