As promised, here is the recipe used in yesterday’s blog entry.
The internet is full of wild salmon recipes, but this one might
just be the best. Seriously.
Try it and let us know what you think!
For the Salmon:
1 package W!LD Haida Gwaii Coho Salmon™ (227g), thawed
4 tablespoons extra virgin olive oil
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped cilantro
2 teaspoons crushed garlic
1 tablespoon thai sweet chili sauce
1 tablespoon lime juice
1 teaspoon lime zest
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Mix all ingredients in shallow, non reactive dish. Marinate salmon for 1-4 hours. Remove marinated salmon from fridge, and bring to room temperature for 30 minutes. Preheat barbecue to 375°C. Place salmon on well oiled grill flip once at 4 minutes. Grill for another 2-3 minutes for medium.
For the Mango Salsa:
1 diced large organic mango, peeled
2/3 cup red pepper
2/3 cup chopped purple onion
1/3 cup chopped cilantro
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Diced serrano pepper, as much or as little as you can handle
Salt and pepper to taste
Mix all ingredients in bowl. The mango salsa can be made several hours before dinner.
Plate grilled salmon, and top with mango salsa. Serve with seasonal side. Enjoy!!