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1
TO MAKE THE MARINADE: In a medium bowl, combine the olive oil, sesame oil, cilantro, garlic, and ginger.
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2
Stir well to blend.
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3
Add the salmon cubes and toss gently to coat on all sides with the marinade.
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4
Cover and set aside at room temperature for up to 45 minutes.
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5
(The salmon can be covered and refrigerated for up to 2 hours.
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6
Remove from the refrigerator 30 minutes before grilling.)
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7
Soak the bamboo skewers in water for at least 30 minutes, then drain.
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8
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
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9
TO MAKE THE MOJO: Combine the rice vinegar, cumin, and salt in a measuring cup and stir to dissolve the salt.
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10
In a blender, combine the mango, orange juice, and chile; blend until pureed.
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11
Blend in the rice vinegar mixture.
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12
Taste and add more chile, if desired.
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13
Add the cilantro and blend, with a quick on and off, just until mixed through.
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14
Transfer to a bowl or sauceboat and set aside.
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15
To assemble the skewers, thread a cube of salmon, followed by a piece of red pepper and green onion, on a skewer.
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16
Repeat the process 3 more times.
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17
Repeat with the remaining 7 skewers.
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18
Season each skewer with a little salt, rotating to season evenly.
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19
When ready to grill, brush the grill grate with vegetable oil.
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20
Place the skewers directly over the medium-hot fire.
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21
Cover the grill and cook on one side, about 4 minutes.
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22
Turn and cover again.
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23
Cook about 4 minutes longer, or until the salmon is almost opaque throughout, but still very moist.
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24
To serve, have ready 4 warmed dinner plates.
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25
If serving the skewers over rice, arrange some rice in the center of each plate and place 2 skewers on top.
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26
Drizzle some of the mojo over the top and around the perimeter of each plate.
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27
Serve immediately.
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28
Pass the extra mojo at the table.
