The past couple weeks I have been visiting my family in San Diego where I grew up — I really do miss this place with it’s beautiful beaches, parks, craft breweries (so many!), and of course the perfect weather. It was particularly hot the first few days I was here and some fragrant, chilled, ripe melons from the farmer’s market were helping to keep us cool and refreshed.
A few days ago, a package arrived from Alaska from where my aunt had been visiting. The package contained about 20 to 25 pounds of frozen Alaskan salmon and halibut that her friends had sent. We wanted to grill up some of this unexpected bounty and since it’s been so hot, we wanted something quick and easy as well as light and refreshing to enjoy alongside some simply seasoned fish.
The salsa fresca recipe below generously serves four to six, but truth be told, I probablty make four times this amount to have on hand for the next day or so. It goes with every protein (sometimes I even put some in a bowl and amix it with a can of tuna for a quick salad) or eat bowl just as it for breakfast before heading to the beach… which I am about to do! 😉
- 2 cups diced (1/2-inch) melon - watermelon, cantaloupe - either or both
- 1 medium mango, ½-inch dice
- 3 scallions, thinly sliced
- 1 habanero chile (or chile of choice), stem and seed removed, minced
- ¼ cup chopped cilantro
- 1 tablespoon minced ginger
- 2 limes, juiced
- ½ teaspoon fine sea salt
- -
- 4 to 6 salmon fillets
- Sea salt
- Freshly ground black pepper
- Olive oil
- Toss to combine the melon, mango, scallions, chile, cilantro and ginger in a medium mixing bowl. Squeeze in the lime juice and sprinkle with salt; toss again to coat. Cover and store in the fridge 1 hour to let the flavors meld.
- Season fish with salt and pepper and brush with a little oil.
- Set up grill for cooking over medium-high heat. Brush and oil grates before cooking. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
- Serve hot, room temp or even chilled with a generous helping of salsa fresca.
Cheers and Happy Grilling!
~Jeff
