Steve Himelfarb's Grilled Crusted Salmon With Mango-White Peach Salsa And Glaze

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Washington Post


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4 (2 pounds) skin-on salmon fillets or steaks (or any fresh salmon), pin bones removed

3 tablespoons Jamaican jerk seasoning

3 tablespoons dried porcini mushrooms or other wild mushrooms, finely ground

1 cup mango, peeled and cubed

1 cup white peaches, peeled and cubed

2 tablespoons unsalted butter

1 tablespoon finely chopped garlic

1 cup (12-ounce jar) spicy mango chutney

1 teaspoon spicy Hungarian paprika

1 teaspoon curry powder

1 teaspoon hot pepper sauce, such as Marie Sharp's

1 to 2 limes (juice only)

1 tablespoon cider vinegar

1 tablespoon honey

Freshly ground black pepper

Organic baby greens

Avocado oil or extra-virgin olive oil, for garnish

Basil leaves, for garnish

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