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Ancho Rubbed Salmon with Green Papaya and Orange Marmalade

Ancho Rubbed Salmon with Green Papaya and Orange Marmalade


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Prep Time: 10 | Cook Time: 60 | Ready In: 70
Ingredients: Print   Add to cart
US Metric

4  boneless salmon fillet
1 Tablespoons ancho chili paste
1  salt (to taste)
1  black pepper (to taste)
1 Tablespoon salmon rub or old bay spice per fillet
2 c green papaya julienne
2 c orange juice
1 Orange Sectioned/Rind For Sauce
1 Tablespoon Ginger Grated
2 Tablespoons Sugar (use more or less to taste)


Cooking Process:

Rub spice and Ancho Chili onto each Salmon fillet.

Heat grill to Med. Then spray grill with non stick cooking spray. Place the fillets on the grill and grill 5-6 minutes on each side until the fish flakes with a fork.

Transfer to plate's spoon 2 Tbsp Marmalade over each fillet garnish with fresh coriander or cilantro.

Mix Green Papaya, orange juice, sugar and Ginger in large saucepan. Bring to boil over medium heat. Lower heat and simmer 45 minuets. Meanwhile finely grate orange peel. Remove orange sections and chop. Stir orange mixture into papaya mixture. Cook 15 minutes or so until somewhat thick. Refrigerate until ready to serve

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