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Shanna Schad

Grilled Sockeye Salmon with Summer Stone Fruit Salad

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Ingredients Method

Ingredients
  

  • 1 portion Prince William Sound Sockeye Salmon fillet
  • 1 cup Rainier cherries, pitted and chopped
  • 2 nectarines, pitted and chopped
  • 1 cup nectarines, pitted and chopped
  • 1 Jalapeño, seeded and diced
  • 1/4 cup red onion, diced
  • 2 tsp lime juice
  • 1 tbs olive oil
Salmon Seasoning mix:
  • 1 tsp each salt & pepper
  • 1/2 tsp chili powder
  • 1 tsp  paprika
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1/4 tsp red pepper  fakes

Method
 

  1. For the fruit salsa, chop and dice all ingredients, except for basil. Combine in a large bowl and mix well. Chill until ready to use.
  2. In a separate bowl, mix the spices for salmon seasoning.
  3. Lightly oil salmon and sprinkle evenly with seasoning.
  4. Heat a well cleaned and greased grill to high. (Or your oven to 350 degrees)
  5. Place salmon skin side down on the grill, turn heat down to medium (275-300) low. Close lid and grill for 3-4 minutes.
  6. Gently flip the salmon to skin side up and grill another 4-5 min. Remove from the grill.
  7. Stir the basil into the salsa and spoon on top of the salmon. Serve over rice or quinoa if desired