<http://schema.org/articleBody>
" Salmon is such a versatile fish that it goes well even with sweet flavors, like this fruity red sauce the color of a Pacific sunset. Red papaya (also called Mexican papaya) not only has a more intense color than the golden variety, its flavor and size are pumped up a bit as well. You will find it during its springtime season at Latino markets and well-stocked produce stores, but if you can find only the familiar golden papaya, go ahead and use it. The dish also includes a grapefruit and corn salsa, a wonderful sweet and savory combination enhanced by a coarse salt such as fleur de sel. Read Related: Grilled Salmon with Green Sauce and Tomatillo-Pineapple Salsa SALMON WITH RED PAPAYA TEQUILA SAUCE Makes: 6 servings Ingredients Red Papaya\u2013Tequila Sauce 1 pound ripe red papaya, peeled, seeded, and chopped (about 3 cups) 1/3 cup plus 1 TBSP high-quality silver tequila 2 TBSP fresh lime juice Grapefruit-Corn Salsa 2 ears corn, kernels cut off (1 cup) 1 pink grapefruit, peeled and segmented 1 ripe avocado, peeled, pitted, and cut into 1/2-inch dice \u00BC cup fresh cilantro leaves 3 scallions, white part only, thinly sliced 3 fresh chiles de \u00E1rbol or 1 serrano chile, seeded, deveined, and minced 2 TBSP fresh lime juice 1\u00BD TBSP extra-virgin olive oil Six 6- to 7-ounce salmon fillets, preferable sockeye Olive oil for brushing Fine sea salt and freshly ground black pepper \u00BD cup Four-Chile Sauce 3 radishes, very thinly sliced, for garnish Fleur de sel, sel de Guerande, or kosher salt Click here for more. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a4706/red-papaya-tequila-salmon/>