Aspiring chef Molly Birnbaum gives salmon a tropical twist.

Serves 4


  • 2 mangoes, peeled and cut into 1/2 inch cubes
  • 1 jalapeño pepper, seeded and diced
  • 1/2 red onion, minced
  • 2 cloves garlic, minced
  • 1 cup cilantro, chopped
  • 1 Tbsp. extra-virgin olive oil
  • Zest and juice of 1 lime
  • 1 tsp. salt, divided
  • 1 1/4 tsp. ground black pepper, divided
  • 2 pounds salmon fillet, skin on


Total time: 30 minutes

To make salsa: Mix together mango, jalapeño, red onion, garlic, cilantro, olive oil, lime zest and juice, 1/2 tsp. salt, and 3/4 tsp. pepper in a bowl. Stir. Cover and refrigerate.

Preheat broiler. Pat salmon dry with a paper towel and cut into 4 equal pieces. Sprinkle lightly with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Over medium-high heat, preheat a heavy-bottomed, oven-safe skillet large enough to fit all the salmon, 3 to 4 minutes. Place salmon in skillet, skin side down, making sure not to crowd. Let cook, untouched, until flesh is opaque halfway up each fillet, about 6 minutes. (The salmon may sputter and smoke.)

Transfer skillet to oven and broil 2 to 3 minutes, until fish is cooked through and tops begin to brown. Remove from oven and let rest 3 minutes. Slide a metal spatula between skin and flesh to separate them. Serve skinless salmon topped with a generous spoonful of salsa.


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