“This salmon is so unbelievably delicious, I would pay for it in a restaurant!” Whenever you hear your family uttering these words in the midst of a meal, you know you have an incredible dish.
It’s Food Matters Project Monday and this week our host, Sarah from Food and Frederick, chose “Mexican-Style Fruit Salad with Grilled or Broiled Fish (page 439)“.
When it comes to fresh fish, you can’t beat living in Seattle – especially for Salmon. I kept it simple and clean by picking up freshly caught Wild Salmon and seasoned it with only kosher salt and freshly ground black pepper. The Salsa is what puts it over the top!
The salsa combines seedless cucumber, Texas 1015 Onion, a bit of mint, a bit of cilantro, some lime juice and a Serrano chile. Even though Serrano chilies are hotter than jalapeno, the heat is balanced out by the cucumber, herbs and lime. The salsa is mild/medium at best so don’t get scared off!
Simple high quality ingredients coming together to create an easy and delicious weeknight dinner. There is no question this is going to be a summer staple in our house!
Some side dish ideas:
- This is a great reference guide for Grill Cooking times. I linked to the Fish section but he also has Beef, Pork and Poultry sections!
- Why Wild Salmon and Not Farm Raised?
- Don’t have a grill? Bake your salmon in the oven!
- 1 pound wild sockeye or coho salmon fillet, bones removed
- kosher salt and freshly ground black pepper
- ½ english (seedless) cucumber, peeled and finely chopped (approximately 1 heaping cup)
- ½ cup finely chopped sweet onion
- 2 tablespoons finely chopped cilantro leaves
- 1 tablespoon finely chopped mint leaves
- 1 whole serrano chile, stem removed and finely chopped (including seeds)
- 1 teaspoon canola oil coconut oil
- 1 lime, juiced
- ¼ + ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- Season salmon with kosher salt and freshly ground black pepper. Set aside.
- Peel cucumber and cut into thin strips, proceed to finely chop.
- Toss into a bowl along with chopped onion, cilantro, mint and serrano chile. Add oil, lime juice, salt and pepper. Toss to coat and refrigerate until ready to serve.
- I used a (water soaked) hickory board to grill my salmon fillet. If you are putting the salmon directly on the grill, oil the skin and cook skin side down with lid closed. You don’t have to worry about the added oil since you are not eating the skin anyway. As for cooking times, it depends on how thick your fish is. A general rule is 10 minutes per 1″ of thickness. See Notes section for a great grilling chart guide and link!
- Serve and Enjoy!
Curious about what the other Food Matters Project members made this week? Click here to check out the recipes!