1 hour cure, 15 minute cook | Serves 4 | Ingredients | Equipment | Preparation
Ingredients
Salmon Ingredients:
24 oz. Chilean Salmon Fillets (skin on, 4 portions, 6 ounces each)
1 tsp. Salt
1 tsp. Sugar
1 oz. Olive Oil
Strawberry Salsa:
1 pt. Ripe Fresh Strawberries, stems, hulls removed, quartered
1 ea. Garlic Clove, peeled, minced
2 oz. Diced Celery, including leaves
2 oz. Rice Wine Vinegar
2 oz. Olive Oil
½ tsp. Merken* Pepper (or dried Chipotle powder)
Salt and Pepper to taste
Equipment
Small glass bowls, spoons, knife, cutting board, wood grill, spatula
Method of Preparation
Dust the salmon fillets with salt and sugar and allow to cure for 1 hour. Rinse in ice cold water, pat dry, brush with olive oil in prep for grilling.
Preheat grill until coals are medium ember (partially burned and glowing red).
Combine strawberries, garlic, celery, vinegar, olive oil, Merken pepper and taste. Adjust with salt and pepper.
Rub grill grate with paper towel blotted with olive oil. Place salmon skin side up on grate and grill for 2-3 minutes until dark golden and lightly charred. Turn salmon (skin side down) and cook 4-5 minutes on cool side of grill.
To serve, place salmon fillet skin side down on plate and spoon strawberry salsa over the top. Enjoy!
Note: *Merken Pepper is a dried, smoked Capsicum Annuum pepper unique to Chile and produced by indigenous Mapuche communities.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com