Smokey Broiled Salmon with Mango Salsa

This is a bright and colorful main dish that’s as easy as it is impressive. I’ve gone easy on the heat here; if you like more spice, add some jalapeno or more cayenne.

Mango Salsa

• 2 ripe mangos, peeled and diced

• 1 ripe avocado, diced

• 2 T red onion, diced

• 8-10 cherry tomatoes, halved or quartered

• 1⁄4 c chopped cilantro

• 1⁄2 t cumin

• 1⁄2 t chili powder

• 1⁄8 t cayenne

• Juice and zest of one lime

• 1 T coconut oil

Salmon

• 1-2 lbs salmon filet

• 1 T brown sugar

• 1 t smoked paprika

• 2 t garlic powder

• 2 t chili powder

• 1⁄2 t kosher salt

• 1⁄8 t cayenne (optional)

• 1 T coconut oil

• Limes wedges

• Chopped cilantro

For the salsa, combine all ingredients in a bowl. Stir, then taste for seasoning. Add more lime, salt, pepper, or cayenne.

Preheat broiler. Line a sheet pan with foil or parchment and place the salmon on the pan, skin side down. Combine the spices with the oil to form a paste and spread on the salmon filet. Roast for 4-8 minutes, depending on the thickness of the filet. I generally roast 3-4 minutes, then turn off the broiler and leave fish in the oven for another couple minutes. Keep an eye on it.

Sprinkle cilantro over fish, serve with salsa and lime wedges.