Salmon salsa with mango and strawberries

SALMON, MANGO AND STRAWBERRY SALSA

Portions : 4 - Preparation : 10 minutes - Refrigeration : 2 to 3 hours - Cooking time : about 25 minutes

Ingredients

• 250 ml (1 cup) mango, brunoise
• 250 ml (1 cup) strawberries, brunoise
• 60 ml (4 tbsp.) jalapenos, brunoise
• 60 ml (4 tbsp.) shallot, chopped
• 2 limes, juice
• 15 mL (1 tbsp.) honey
• 75 ml (5 tbsp.) olive oil
• 4 salmon steaks
• 30 ml (2 tbsp.) Cajun spice blend
• Salt and pepper to taste

Grilled polenta

• 500 ml (2 cups) milk
• 1 clove garlic, minced
• 500 ml (2 cups) vegetable broth
• 250 ml (1 cup) fine cornmeal
• 250 ml (1 cup) cheese, grated
• Salt and pepper to taste

Preparation

1. In a saucepan, bring milk, garlic and broth to a simmer.
2. Gradually whisk in the semolina and cook over medium heat for 5 to 8 minutes, stirring constantly.
3. Stir in cheese and remove from heat. Check seasoning.
4. Pour the semolina into a parchment-lined cake tin and chill for 2-3 hours.
5. Cut the semolina into cobblestones.
6. Preheat barbecue to maximum heat.
7. In a bowl, combine the diced mango, strawberries and jalapenos.
8. Add shallot, lime juice, honey and olive oil. Check seasoning and set aside.
9. Sprinkle salmon steaks with Cajun spices.
10. Grill the salmon steaks on the barbecue for 2 minutes on each side, then continue cooking indirectly, with the lid closed, for 4 to 8 minutes, depending on desired doneness.
11. Brush the polenta pavés with olive oil, then grill on the barbecue for 2 to 3 minutes on each side.
12. Place a grilled polenta pavé and a salmon pavé on each plate and garnish with salsa.