Seafood Steward

CURRY-RUBBED SALMON WITH MANGO-PEAR RELISH (SERVES 4)

Relish
2 med Mangos - Firm but ripe, peeled and cut into bite-sized pieces
2 med Pears - Firm but ripe, peeled, cored and cut into bite-sized pieces
1 small purple onion - sliced into thin rings
1 med red bell pepper - Julienned
1 med lime - juice only
1/4 cup cilantro - freshly chopped
1/4 cup orange juice
2 Tbsp. honey
1/2 tsp. red pepper flakes

Curry rub
2 Tbsp. curry powder
2 Tbsp. cumin powder
1 tsp. each salt and freshly ground black pepper

Fish
2 lbs salmon fillet, 1 inch thick, cut into 4 equal portions
2 Tbsp. canola oil

Combine all relish ingredients and mix gently. Set aside. In a small bowl, thoroughly mix together all curry rub inredients. Rub fillet with oil on both sides, then lightly coat both sides with the curry mixture. Over a medium-hot fire, grill fillet about 4 minutes per side until just opaque throughout. Remove from grill and serve, accompanied by a generous helping of mango-pear relish.

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