Grilled Sockeye Salmon with a Pineapple, Mango and Strawberry Salsa
Chef Larry "Lee" White, Seafood Manager
Prep Time: 10 minutes
Inactive Prep Time: 30 Minutes
Cook Time: 10 Minutes
4 teaspoons Octtavio olive oil, divided
4 (6-ounces) Sockeye salmon fillets, skin on
2 teaspoons Old Bay seasonings
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 recipe Fruit Salsa, recipe follows
Preheat a grill to medium.
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Old Bay, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2-3 minutes, or until cooked through to the desired degree on doneness.
Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Fruit Salsa (Yields: 2 cups)
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
In medium bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the flavors of the salsa to incorporate for about 20-30 minutes before serving.