1 jalapeño chile pepper, stemmed, seeded and minced
Finely grated zest of 1 orange, 1 lemon and 1 lime
1/2 tsp each sea salt and ground black pepper, divided
4 5-oz salmon steaks, about 3/4 inch thick
2 crosswise slices pineapple, each about 1/2 inch thick, trimmed
2 tsp smoked paprika
In a medium bowl, combine butter, jalapeño, orange zest, lemon zest, lime zest and 1/8 tsp each salt and black pepper. Set aside.
Use a vegetable peeler to peel mango. Cut “cheeks” from mango, yielding 2 lobes and leaving behind the pit. Sprinkle mango, salmon and pineapple with paprika. Sprinkle salmon with remaining 1/4 plus 1/8 tsp salt and black pepper.
Prepare a grill to medium-high and lightly oil the grate. Grill salmon until cooked through, 2 to 3 minutes per side. Grill mango and pineapple until lightly charred, 2 to 3 minutes per side. Remove skin from salmon steaks, spread butter mixture over top and set aside to rest for 3 to 5 minutes.
Meanwhile, chop mango and pineapple.
Arrange salmon and fruit on plates or a platter and serve.
Serving Size: 1 salmon steak, 1/2 c fruit, 1.5 T butter
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