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
¼ c chopped cilantro
½ t cumin
½ t chili powder
⅛ 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
½ t kosher salt
⅛ 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.