Mexican Salmon with Roasted Salsa
Serves: 4
Ingredients:
1 1/2 pounds wild Alaskan salmon (skin on), 6 oz. sections
Roasted Salsa (see below)
Mexican Rub (see below)
1 avocado, peeled, seed removed, and sliced
Lime wedges
Cilantro
Roasted Salsa:
5 Roma tomatoes
2 tomatillos
1 jalapeño
1/2 onion
1 bulb garlic
2 tbsp Olive oil
Cilantro
1/2 lime
Sea salt
Coarse black pepper
Mexican Rub:
1 tsp paprika
1 tsp brown sugar
1 tsp sea salt
1/2 tsp ground chipotle powder
1/2 tsp coarse black pepper
1/4 tsp ground allspice
Roasted Salsa Method:
Prepare the grill for the two-zone set up. Prepare the Roasted Salsa: roast the tomatoes, tomatillos, jalapeño, and onion on the grill, on direct heat, until they are blistered and mostly blackened.
Slice off the top of the garlic bulb to expose the cloves, wrap the garlic in a loose sheet of foil with olive oil, and place it on the grill, on direct heat, until soft. Cover the grill with the lid and open the vents all the way.
When the roasted veggies are cooled down, place them all in a food processor or blender.
Squeeze the softened cloves of the garlic bulb into the processor/blender (adding some of the charred garlic skin is very tasty). Blend all ingredients well.
Add cilantro and squeeze lime juice into the processor, and blend for a few seconds. Salt and pepper to taste.
Method:
Mix together all rub ingredients in a small bowl. Apply rub to flesh of the salmon.
Prepare the grill for the two-zone setup.
Place the salmon, skin down, on the cool side of the grill. Cook for 4 to 6 minutes with the lid on and vents wide open.
Take off the lid and grill the salmon flesh side down over direct heat until done (about 1 or 2 minutes).
Remove from grill and serve immediately. Top salmon with Roasted Salsa, and garnish with avocados, lime, and cilantro.
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