Ingredients
4 teaspoons ground chili powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
4 six-ounce salmon fillets, skin on
Freshly ground pepper to taste
1 large clove garlic, minced
1 1/2 tablespoons olive oil
1/3 ripe red or yellow papaya, peeled, seeded, cut into fine julienne
2 scallions, cleaned, trimmed, and cut into fine julienne
Preparation
In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.
