One of the best summer dinner combinations is fruit and fish! I just love making a fresh salsa and adding it to grilled fish. The options are endless. Strawberry basil salsa on halibut, mango salsa with salmon or peach salsa on Mahi Mahi. Get creative and make this recipe your own! When grilling the salmon make sure to keep the skin on, it provides a layer between the flesh and the grill. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.
2 lb salmon filet, skin on and pin bones removed
S&P to taste
Oil for brushing
For the salsa.
2 cups seedless watermelon, diced
½ cup red onion, diced
1 jalapeño, seeded and finely diced
½ cup cilantro, chopped
¼ cup fresh lime juice
S&P to taste
Place all salsa ingredients into a large bowl and toss it together. Taste and season as needed.
Preheat your grill to medium high heat. Dry the fish with a paper towel, season with salt and pepper. Brush the grill with oil. Place fillet skin-side down onto hot grill, close lid and grill for 7- 10 minutes, depending on thickness. When the fish is almost cooked through and opaque in the center, brush the salmon flesh with a little oil then carefully slide a large spatula under the fish and flip. Keep the lid open and cook for another 3-5 minutes. Watch the fish closely, making not to overcook it. Remove from the grill. Place the fish on a platter and top with salsa. Serve and enjoy!
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!