5 servings (serving size: 1 fillet and 1/2 cup salsa)

Prepare the poblano mixture for this salsa up to a day ahead, but add the mango just before serving.

How to Make It

Step 1

Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place blackened chile in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut chile in half lengthwise. Discard seeds and membrane. Finely chop.

Step 2

Combine the chile, radishes, coconut, lime juice, olive oil, fresh cilantro, and garlic clove in a medium bowl. Cover and marinate in refrigerator for 30 minutes or overnight. Stir in the cubed mango.

Step 3

Prepare grill.

Step 4

Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Serve with salsa; garnish with cilantro sprigs, if desired.

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