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Bamboo Salmon1/2 cup freshly squeezed lime juice (3 limes)1 1/2 pounds fresh wild salmon,cut into 1-inch chunks1 tablespoon olive oilSalt and freshly groundblack pepperLime wedges, for garnishFresh cilantro sprigs, forgarnish
Mango-Avocado Salsa2 large, ripe mangoes2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice1/2 to 1 jalapeño, seeded and minced1/2 small red onion, diced1 teaspoon finely grated lime zest2 tablespoons freshly squeezed lime juice1/4 cup freshly squeezed orange juice3 tablespoons blanco tequila1/4 cup chopped fresh cilantro1 tablespoon olive oilSalt and freshly ground pepper
Place the lime juice in a container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.
To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting to, but not through, the skin.
Now slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeño to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper.
Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.
Place 2 skewers on each serving plate and scoop a large spoonfulof the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.
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