Salmon with Cucumber Mango Salsa

I recently got delivery of the first installment of my Sitka Salmon Shares, 5 lbs. of King salmon. Soon after I saw this post on Simply Recipes, and couldn't resist trying out yet another way to showcase the salmon.  This salmon is delectable all on its own, but a little lime juice never hurts, and the cucumber-mango salsa is a really nice accompaniment.

About a year and a half ago, I purchased a digital meat thermometer, which makes it really easy to cook salmon to just the right temperature (125 degrees); you just set the temperature you want, put the probe in while it cooks, and wait for the beep. Here's the one I bought, which I am very happy with.  It's great not to have to cut open the salmon to see if it's done, and no worries about cooking it too long. The device is easy to use whether the fish is in the oven or on top of the stove; the base unit sits on the counter, attached to the probe by a long wire.

salmon with cucumber mango salsa

adapted from https://www.simplyrecipes.com/recipes/grilled_salmon_with_cucumber_mango_salsa/

4 servings

for the salmon

about 20-24 ounces of salmon, skin on

zest from 1 lime

juice from half a lime (juice from other half used in salsa)

1/2 t. kosher salt

2 t. olive oil

1/4 t. ground Aleppo pepper (can substitute chili powder)

for the salsa

about 8" of an English cucumber (or substitute a regular cuke)

1 mango

1/2 cup packed cilantro

1/4 cup minced red onion

juice from half a lime

1 large clove of garlic, minced (from a jar is fine)

1/2 jalapeno pepper, seeded and minced

1/4 t. kosher salt

Prep the salmon:

In a small bowl, combine lime zest, salt, olive oil, pepper, and juice from half of the lime. Brush some plain olive oil on the skin side of the salmon. Then brush the lime mixture on the flesh side. Put in the fridge while you prepare the salsa.

Make the salsa:

Cucumber: If using an English cucumber, take strips of peel off so that about half the peel is removed. (If using a regular cuke, remove all the peel, cut in half, and scoop out the seeds.) Slice in half lengthwise into about 1/4" strips, then cut into a 1/4" dice (about the size of a pencil eraser). Put into a medium bowl.

Mango: Peel, cut flesh into strips, and dice into 1/4" pieces. Add to the cucumber.

Mix all: Add to the cuke/mango mix the cilantro, red onion, juice from the remaining half-lime, garlic, jalapeno, and salt. Toss to combine.

Grill or broil the salmon, cooking for about 7-8 minutes or until inner temperature is 124 degrees. Salmon should flake easily, but still be somewhat pink in the center. (It will cook a little more when removed from the heat.) Serve with the salsa, either on the top or the side.