It is not every day that a little, southern girl like me gets to dine on such a lavish fish. I know you lucky people out yonder West have an easy access to this wonderful tasting fillets, but not so in Savannah, Georgia. Do we even have a restaurant that serves King Salmon?
Well, all I can tell you is that I was ecstatic when my husband and his three brothers planned a fishing trip to Alaska. Weeks before he left, all I could think of was fresh, wild salmon he would bring home and began searching for salmon recipes. That's a foodie for ya. Foodies don't think about the event itself so much but what we will cook for the event. Crazy, isn't it?
Their trip was a great success as you can see: 27 silver salmons on the first fishing day!
And my dear hubby landed a 21-pound King Salmon! When I heard this, I swooned with pleasure. My dear husband, my hero!
Seasoning should be simple, we both agreed, to bring out the wonderful flavor and texture of the wild salmon, so just a drizzle of extra-virgin olive oil and salt and pepper were all I used before grilling the fillet.
To accompany the fish, I made a simple Avocado salsa with fresh sweet corn and vine ripe tomatoes.
To cut corn kernels off the cob, hold the top of the cob in a bowl, and simply run the sharp paring knife down the cob. Don't get too close to the cob or you will have tough, inedible cob parts.
Dip diced avocado in fresh lime juice for a few seconds and drain. This will keep the avocado from turning brown and you can prepped the veggies several hours ahead before serving. Add chopped cilantro and green onions, tossed with fresh lime juice and plenty of salt and pepper. Grilled French bread rounded off this simple meal perfectly! Here, wanna bite?
Grilled Salmon with Avocado Salsa
1-1/2 pound of salmon fillet
2 Tablespoon of olive oil, extra-virgin
1 teaspoon of salt
1 teaspoon of freshly ground pepper
Preheat grill for medium heat.
Pat dry the fillet with paper towel. Rub fish with olive oil, then salt and pepper.Lightly oil grill grate. Place salmon on the preheated grill. Cook salmon about 6- 8 minutes per side, depending on the thickness of the fillet. Don't over cook! Top with salsa and serve.
Note: If the center is too rare for you, cover the fillet with a paper towel and microwave the fish for 1 to 1-1/2 minute. Let rest for a few minutes before serving.
3 Avocados, ripe but firm, pitted and diced *dip in lime juice, to prevent discoloring
2 tomatoes, vine-ripe, diced **toss with 1/4 teaspoon of salt and drain in colander for 10 minutes
3 sprigs Green onions, finely sliced
1/2 Cup Chopped Cilantro
1 Small Jalapeno, seeded and finely minced
Peel and juice of 1 lime
Salt and Pepper to taste
Combine all ingredients in a large bowl. Season well with salt and pepper. Can be made up to 2 hours ahead.