SALMON From chef Sydney Dye For the salmon 1 tablespoon cumin 1 tablespoon cayenne red pepper Zest of 1 lime 1/4 cup fresh lime juice 1/4 cup olive oil 8 fresh salmon fillets (6 ounces each), boneless with skin on Kosher salt Freshly ground pepper
Combine cumin, cayenne and lime zest and juice in a small bowl; whisk in olive oil. Place salmon in a shallow dish, season with salt and pepper to taste, and pour marinade over. the top. Let rest for 10 minutes. Preheat grill to medium-high. Place foil over heated grill. Place salmon skin side down on the foil; discard the marinade. Grill for 3-4 minutes, depending on thickness. Turn carefully with a wide spatula and grill another 3-4 minutes. Transfer fish to a flat plate, skin side down, and let rest for 10 minutes. Reserve half the fish for each recipe.
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Day 1: Grilled salmon with mango salsa and arroz verde (Mexican green rice) For the rice
1 3/4 cups water 2 roasted poblano peppers, stems, seeds and skin removed 1 roasted jalape単o pepper, stem, seeds and skin removed 1 cup chopped fresh cilantro leaves 1 cup flat-leaf parsley, stems removed 2 tablespoons vegetable oil 1 yellow onion, finely diced 4 garlic cloves, peeled and finely chopped 1 1/4 cups long-grain rice Kosher salt
Combine water, poblanos and jalape単o in a medium saucepan. Bring to a boil, then simmer gently over medium to medium-low heat for about 10 minutes. Pour the mixture into a food processor. Add cilantro and parsley and process to a smooth puree. Set aside and keep warm. Heat oil in a medium saucepan over medium. Add onion and cook until soft. Add garlic and cook for 1 minute. Stir in rice and continue to stir until rice is coated in oil and lightly browned, 2-3 minutes. Add the chile mixture, stir and season with salt to taste. Bring to a boil, cover, then reduce the heat
to medium-low and cook 15 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork.
For the mango salsa: 1 medium red onion, finely diced 3 firm mangoes, peeled seeded, chopped to medium dice 1 orange or red bell pepper, chopped to small dice 1 roasted jalape単o, skinned, seeds and ribs removed, diced small 2 tablespoons finely chopped cilantro Juice of 1 lime Juice of 1/2 orange 2 tablespoons olive oil Kosher salt
In a medium bowl combine red onion, mangoes, bell pepper, roasted jalape単o and cilantro. Stir gently to combine. In a small bowl, whisk together lime and orange juices; slowly whisk in oil. Drizzle this mixture over salsa. Add salt to taste. For the salmon: 4 grilled salmon fillets
Remove skin from grilled fish. Serve salmon with mango salsa and rice on the side. Makes 4 servings. Per serving: 756 calories, 28 g fat, 88 mg cholesterol, 42 g protein, 87 g carbohydrates, 8 g fiber, 843 mg sodium, 33 percent calories from fat.
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