Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa

Wade Wiestling - The Oceanaire Seafood Room, Minneapolis

Cooking With Nick Stellino
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Ingredients:

4 8-ounce fresh wild Alaskan sockeye fillets, skin on

For the salmon rub:
2 tablespoons Asian hot chili oil (Available at many upscale grocers and Asian specialty markets.)
2 tablespoons fresh-squeezed lime juice
2 tablespoons mint, finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon fresh garlic, minced
Pinch crushed red pepper flakes
Salt and fresh-ground pepper to taste

For the summer mango salsa:
1 tomato, seeded and diced
1 mango, peeled and diced
¼ cup green onion, chopped
1 tablespoon mint, chopped
1 tablespoon Thai basil, chopped
1 tablespoon reserved salmon rub mixture (See recipe.)
Salt and fresh-ground pepper to taste

Suggested Wine Pairing: Artesa Carneros Chardonnay
Serves 4
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Sockeye salmon, also known as red salmon for their brilliant red flesh color, average about 5 to 8 pounds. The sockeye’s deep red meat has only moderate oil content and is firmer-textured and breaks into smaller flakes, making it a natural star for summer grilling, smoking and salad recipes. Sockeye run from late spring through late summer with June, July and early August being the best time of year to enjoy these beautiful wild salmon ... fresh!
This is an easy, quick recipe that takes advantage of the sockeye’s lower oil content and highlights the salmon’s robust flavor without overpowering it. Happy grilling!
To prepare the salmon rub:
Mix together all of the salmon rub ingredients in a small bowl. Reserve 1 tablespoon of this mixture to season the salsa.
To prepare the sockeye fillets:
Preheat the barbecue grill to medium-high; oil the grill.
Smear the salmon rub mixture over the flesh side of the salmon, and rub it into the salmon flesh. Let stand for 5 minutes.
Sear the salmon, flesh side down, for 2 minutes. Turn the salmon over, cover the grill, and cook another 6 to 8 minutes, until the salmon just flakes when pressed with a fork.
Alternatively, place the salmon on the grill, skin side down, and cook, covered, for 8 to 12 minutes, until the skin is charred and crisp and easily removed.
To prepare the summer mango salsa:
Combine and toss all the salsa ingredients just before serving. Season the salsa with the reserved salmon rub.
To serve:
Serve the sockeye fillets warm, topped with summer mango salsa and the juices.
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