I developed this grilled salmon recipe when I got home from Cordova, Alaska, bearing a few pounds of Copper River salmon. A simple salsa made with summer's stone fruits is the perfect accompaniment.
Ingredients
- 1 tablespoon honey
- 2 cups stone fruit (I like to use nectarines and plums), cut into a 1/4-inch dice
- 1/4 cup red onion, finely diced
- 2 tablespoons basil, minced
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 serrano chile, minced
- sea salt and freshly ground pepper, to taste
- 1 pound wild Alaska salmon
Instructions
- Heat honey in a small saucepan, until it becomes liquid.
- Mix together stone fruit, onion, basil, vinegar, oil and chile with salt and pepper to taste. Set aside.
- Preheat grill to medium-high.
- Place salmon flesh-side down over direct heat, and grill for 3-5 minutes, until it comes away from the grates cleanly. Flip, baste with honey, and grill for an additional 3-5 minutes, basting once more in the process.
- Serve salmon with stone fruit salsa.
Servings: 4
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