How to Make Salmon with Mango Salsa
Step #1: Pat salmon fillets dry with a paper towel. Combine orange juice, garlic powder, salt, pepper, cumin, and oil in a zipper-close bag. Add the salmon fillet and gently turn to coat. Set aside in the fridge for 30 minutes. Step #2: Meanwhile, soak the dried habanero in hot water for 15 minutes to soften. Transfer to a cutting board and mince. Place in a medium bowl along with diced mango, onion, and tomato. Add lime juice, cilantro, and salt. Toss to combine. Refrigerate salsa until ready to serve. Step #3: Preheat an outdoor grill to medium heat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees Fahrenheit (about 177 degrees Celsius). Grill salmon skin side down for 10 minutes per inch of thickness. Turn and cook on the second side until the fish flakes easily with a fork. To reheat the salmon, gently warm it in a pan over low heat or the oven at a low temperature, but avoid microwaving as it can dry out the fish.
