Fresh fruit, like the mango used in these colorful tacos, is a perfect partner for salmon, as its natural sweetness and bright flavor are great foils for the rich fish. If possible, purchase wild salmon, which tends to be more flavorful than the farmed kind.
Salmon Tacos with Mango-Avocado Salsa
1 ripe avocado
1 large ripe mango
1 red Fresno chile, seeded and minced
1/3 cup (2 oz./60 g) minced red onion
3 Tbs. chopped fresh cilantro
3 Tbs. fresh lime juice
2 Tbs. olive oil
1/2 tsp. salt
1 Tbs. canola oil
1 lb. (500 g) salmon fillet, skin and pin bones removed
1/4 tsp. freshly ground pepper
8 soft corn tortillas
1/4 cup (1 oz./30 g) thinly sliced radishes
Halve, pit and peel the avocado. Cut the avocado into small cubes and place in a large bowl.
Hold the mango upright on a cutting board. Using a sharp chef’s knife, make downward cuts along each flat side of the pit to separate it from the flesh. Remove the skin with a vegetable peeler and cut the flesh into small cubes. Add to the bowl with the avocado, then add the chile, onion, cilantro, lime juice, 1 Tbs. of the olive oil and 1⁄4 tsp. salt. Stir gently to mix well. Cover and refrigerate until ready to serve.
Prepare a medium-hot fire in a grill. Brush the grill rack with canola oil. Place the salmon on a plate and brush both sides lightly with the remaining 1 Tbs. olive oil. Sprinkle both sides with the remaining 1⁄4 tsp. salt and pepper.
Grill the salmon over direct heat until just cooked through, 3 to 5 minutes per side, depending on the thickness of the fillet. Transfer to a platter and cover loosely with aluminum foil. Wrap the tortillas in another piece of foil and warm on the 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 the center of each. Top each piece of salmon with salsa and radishes. Serve immediately. Serves 4.