Spicy Grilled Salmon with Mango, Radish, and Lime Salsa

1. 1

   For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.

2. 2

   Heat the grill to medium high.

3. 3

   Drizzle some olive oil over the salmon and season it with salt and pepper.

4. 4

   Gently rub 2 tablespoons of the Spice Mix into the salmon.

5. 5

   Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking.

6. 6

   Grill the salmon flesh side down for about 12 to 15 minutes.

7. 7

   To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top.

8. 8

   Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.

9. 9

   2 ancho chiles, stemmed and seeded

10. 10

    2 tablespoons whole cumin

11. 11

    2 tablespoons whole coriander

12. 12

    1 cinnamon stick

13. 13

    1 tablespoon sweet paprika

14. 14

    Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute.

15. 15

    Empty into a spice mill and grind to a powder.

* Per serving · 4 servings · Values may vary.