Salmon Or Halibut With Fruit Salsa Food

SALMON WITH FRUIT SALSA

Steps:

• In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes., Sprinkle salmon with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve salsa with a slotted spoon with salmon.

SALMON WITH FRUIT SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

GRILLED HALIBUT WITH SUMMER SALSA

Steps:

• For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
• For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
• Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

CHEF JOHN'S SALMON

Steps:

• Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
• Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
• Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
• Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
• Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
• Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
• Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

HALIBUT STEAKS WITH PAPAYA MINT SALSA

Steps:

• In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED SALMON OR HALIBUT

Steps:

• Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.
• Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.
• Start grill and prepare for indirect-heat cooking.
• Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
• Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.
• With spatula, transfer fish to plates. Serve with lemon wedges.

SALMON OR HALIBUT WITH FRUIT SALSA

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Cut into 4 serving-size pieces.
• For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
• Set aside.
• Brush both sides of each fish piece with oil.
• Sprinkle with lemon-pepper seasoning.
• Coat the unheated rack of a broiler pan with nonstick cooking spray.
• Place fish on rack.
• Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
• Serve with the fruit salsa.
• If desired, garnish with cilantro sprigs. Makes 4 servings.
• *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
• Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.

SALMON WITH CARIBBEAN SALSA

Steps:

• Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.

PLANKED HALIBUT WITH TROPICAL FRUIT SALSA

Steps:

• Season both sides of the fillets with salt and pepper. Combine cumin, turmeric, saffron and cayenne and sprinkle evenly over fillets. Squeeze cut lime over fillets and drizzle with a little olive oil. Marinate for 15 minutes.
• Preheat grill. Rinse plank and place on cooking grate. Cover grill and heat plank for 4 - 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce heat to medium low.
• Place fillets on plank and cook 15 - 20 minutes. Remove from grill and tent lightly with foil. Let rest for 2 - 3 minutes.
• Salsa: In a bowl, gently toss salsa ingredients. Taste and season with salt and pepper.
• Serve fillets topped with a dollop of salsa and serve remaining salsa on the side.