Grilled Salmon with Mango Salsa & Saffron and Leek Rice

Grilled Salmon with Mango Salsa

-2 pounds of Salmon fillets, skin on (fresh, not frozen)

-Extra Virgin Olive Oil and or Olive Oil Spray

-2 Mangoes, peeled and diced

-3 small Mediterranean Cucumbers or 1 deseeded English Cucumber, diced

-2-4 Serrano Chile Peppers (depending on what your level of spice is), minced

-1/2 bunch of Cilantro, chopped (1 Tbsp. reserved for sprinkling on salmon)

-1/4 cup Red Onion, finely chopped

-1 Tbsp. Honey (preferrably local to your area)

-juice of 1 Meyer Lemon

-1 clove Garlic, crushed or minced

-1 Red Cubanelle Pepper or Bell Pepper, finely diced

-Kosher Salt and Freshly Ground Black Pepper, to taste

For Salsa:  Combine Mangoes, Cucumbers, Serrano Chiles, Cilantro, Red Onion, Honey, Lemon Juice, Garlic, Cubanelle Pepper, Salt and Black Pepper in a medium sized bowl.  Set aside to let flavors develop. 

For Salmon: Preheat outdoor grill to high heat.  Preheat oven to 400 degrees.  Line a sheet pan with aluminum foil and cut salmon into individual servings.  Brush salmon with olive oil or spray with olive oil spray and season with salt and pepper.  Grill salmon over high heat for about one or two minutes to achieve nice grill marks on one side only.   Place skin side down on ungreased, aluminum foil lined sheet pan and drizzle salmon with a little more olive oil, sprinkle with reserved cilantro and transfer to oven to finish cooking.  It will take about 5-10 minutes in the oven depending on how thick it is.  I recommend checking it , by carefully cutting into what will be “your” piece.  Remember to take it out when it looks slightly underdone, because once you let it sit for a few minutes it will continue to cook from the residual heat.  When ready to serve, use a thin metal spatula and slide it between the flesh and the skin, leaving the skin on the aluminum foil.  This makes for very easy clean up! Place the salmon on a plate and spoon the mango salsa over the top. 

Saffron and Leek Rice

-2 cups Long Grain White Rice

-1 quart Chicken Stock

-1 Tbsp. Olive Oil

-1 vial of Saffron or a pinch

-4 Leeks, dark green parts removed and discarded or reserved for another use, light green/white part cut in half lengthwise and then sliced and thoroughly washed

-3 Tbsp. Unsalted Butter

-Kosher Salt, to taste

-1 Tbsp. Chopped Parsley/Chervil (Optional)

For Rice: Place chicken stock in a pot with saffron and bring to a simmer.  Simmer about 20 minutes and then turn off heat.   This helps to really infuse the liquid with the saffron and give it great color as well as flavor.  (While stock is simmering, clean leeks) Place 4 cups saffron infused chicken stock in a pot with a tight fitting lid and bring to a boil.  (You can add a little water if you don’t have enough liquid) Add rice and olive oil, return to a boil, then reduce to a low simmer and cover.  Cook for about 18 minutes or until rice is done. In large sauté pan, sauté leeks in 2 Tbsp. butter and a generous sprinkle of kosher salt over medium low heat for about 25 minutes.  (You do not need to stand over the pan, you can just give them a stir about every 5 minutes.) When tender and delicious, remove pan from heat.  Dump cooked rice into a large mixing bowl and fold in leeks and remaining 1 Tbsp. of butter. 

Taste and add salt if needed.  Serve warm, garnishing with chopped parsley or chervil if desired.