~1 ½ pounds wild salmon fillet, preferably skinless, pin bones removed (I usually leave the skin on)
3 T lime juice, mixed with
2 t cumin
for 1-2 hours, “basting” occasionally.
In a medium sized bowl combine:
1 avocado, peeled, pitted and sliced in small wedges
1 mango, peeled, pitted and sliced in small wedges
~20 cherry tomatoes, different colors if possible (optional - in season)
2 T olive oil
2 T fresh lime juice
1 t ground cumin
¼ c fresh cilantro, chopped
Salt and pepper to taste
If the salmon is not skinless, place the salmon on a piece of aluminum foil. Over a medium hot fire, grill the salmon until it is is opaque throughout about 6 minutes on a side for skinless salmon (or 12 minutes on one side if cooking on aluminum foil), depending on thickness. While salmon is cooking, on a serving platter or individual plates place a bed of
Arugula (small "baby" arugula is best)
When fish is cooked, remove from the grill (if the fish is not skinless, remove from aluminum foil leaving cooked skin on the foil) and place on platter on top of the arugula or divide and place on individual plates on top of the arugula. Top with the avocado-mango mixture.
Use 1 c Trader Joe's (or your own) Corn Salsa instead of the cherry tomatoes.
Use cod instead of the salmon; use Ja's Cod recipe but omit the Herbs de Provence and sprinkle the top of fish before cooking with 2 t ground cumin. Top the cooked fish with the avocado mango mixture.
(Arugula bed is missing in the following photos.)