Title: Chile-rubbed salmon with papaya and scallions
 Categories: Martha stew, Salmon
      Yield: 4 Servings
 
      4 ts Ground chile powder
    1/2 ts Ground coriander
    1/2 ts Dried oregano
    1/2 ts Salt; plus more to taste
      4    Six-ounce salmon fillets;
           -skin on
           Freshly ground pepper to
           -taste
      1 lg Clove garlic; minced
  1 1/2 tb Olive oil
    1/3    Ripe papaya; peeled &
           -julienned
      2    Scallions; cleaned &
           -julienned
 
  1. In a small bowl, combine the chile powder, coriander, oregano, and
  1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the
  garlic onto the flesh side of the salmon; then rub the chile-powder
  mixture over the garlic. Set aside for 30 minutes.
  
  3. Heat grill or grill pan to medium high. Drizzle salmon with oil;
  place on grill flesh-side down. Grill 3 minutes, being careful not to
  burn chile rub. Turn; grill until opaque and just cooked through,
  about 4 minutes.
  
  3. Meanwhile, in a medium howl, combine papaya and scallions. Place
  grilled fish on top of the Black Beans and Corn. Garnish with papaya
  mixture, and serve immediately with vegetable-Salad Burritos.
  
  Notes: Pure ground chiles work best in this recipe. Commercially
  prepared chile powder, which is a mixture of chiles and other
  seasonings, can be used as well