BBQ Copper River Salmon with mango salsa
June 20th, 2007
I don’t know if the Copper River phenomenon exists outside of Washington state, or outside of Western Washington for that matter? But anyone who lives in Seattle can tell you about the absolute frenzy that Copper River Salmon season evokes in Seattle. Even though every year I swear it is a marketing gimmick that gets us innocent civilians to pay $28.99 a lb for fish, I have to admit it is good. Really good. A little olive oil, salt, pepper and 5 minutes on the BBQ, and you have a perfect piece of fish.
-6 8oz salmon filets
-4 Tbs olive oil
-salt and pepper
1) Turn the BBQ onto medium-high.
2) Drizzle the salmon filets evenly with olive oil, and sprinkle with salt and pepper.
3) Put a sheet of heavy foil on the rack, and place the fillets on the foil. They should need about 3-5 minutes, or until still translucent in the center, and flaking at the edges.
This is a fresh and easy recipe for a fruit salsa that has a little kick to it thanks to the jalapeno’s. The overwhelming flavor you get is the sweet mango, which is fantastic when paired with the salmon and the cilantro and lime. You can adjust the seasoning as you like it by adding more or less jalapeno, onion and lime.
-2 cups ripe mango, chopped, skinned and pitted
-1 cup red bell pepper, chopped
-1/2 cup red onion, chopped
-1/2 cup fresh cilantro, chopped
-1 jalapeno, finely chopped
-1 limes juice (about 2 Tbs)
Combine all of these ingredients in a bowl, toss well and adjust the flavorings with a little salt.