If you're lucky enough to have a source for freshly made corn tortillas, you'll want to use them in this recipe. If possible, purchase wild salmon rather than farmed-- not only is it a more sustainable option, but it's more nutritious and flavorful, too.
|1 ripe avocado||1/2 tsp salt|
|1 large ripe mango||1 Tbs canola oil|
|1 fresh Resno chile, seeded and minced||1 lb salmon fillet, skin and pin bones removed|
|1/3 cup red onion, minced||1/4 tsp freshly ground pepper|
|3 Tbs chopped fresh cilantro||8 soft corn tortillas|
|3 Tbs fresh lime juice||1/4 cup radishes, thinly sliced|
|2 Tbs olive oil|
Halve, pit and peel avocado. Cut into small cubes and place in a large bowl.
Hold mango upright on a cutting board. Using a sharp chef's knife, make downward cuts along each flat side of pit to separate from flesh. Remove skin with a vegetable peeler and cut flesh into small cubes. Add to bowl with avocado, then add chile, onion, cilantro, lime juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt. Stir gently to mix well. Cover and refrigerate until ready to serve.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium. Brush grill rack with canola oil. Place salmon on a plate and brush both sides lightly with remaining 1 tablespoon olive oil. Sprinkle both sides with remaining 1/4 teaspoon salt and pepper.
Grill salmon directly over heat until just cooked through, 3 to 5 minutes per side, depending on the thickness of fillet. Transfer to a platter and cover loosely with aluminum foil. Wrap tortillas in another piece of foil and warm on grill until pliable, about 5 minutes.
To assemble, break the salmon into 8 pieces. Place 2 warm tortillas on each of 4 dinner plates and place a piece of salmon in center of each. Top each piece of salmon with salsa and radishes. Serve right away.
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