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Salt Broiled Salmon with Strawberry Pineapple Salsa

  • Category: Fish, Main Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

The challenge with seafood is there are only so many ways you can prepare them, salmon is no exception. At its best, salmon is a firm flavorful fish that lends itself to just about any cuisine.

This recipe actually fuses a traditional Japanese method of cooking, called Shioyaki, or salt broiling, with a south of the border inspired fruit salsa made with strawberries and pineapple. Salt broiling uses coarse salt on the skin of fatty fish such as salmon or trout under a high heat broiler.

The salt interacts with the fat just below the skin and bastes the fish in a flavorful steam of its own juices. The acidity of the pineapple acts as a wonderful counter to the fattiness of salmon and is a beautiful combination of pinks and greens for a feast for the eyes as well as the tongue.

Amount Measure Ingredients
2 lbs Salmon Fillet Skin on (portioned into 8 oz fillets)
3-4 tablespoon coarse sea salt
1 lbs fresh strawberries hulled and diced
1 pineapple, peeled, cored and diced (or 16 oz can diced pineapple drained)
1 cup cilantro chopped fine (approximately 1 bunch)
2 tablespoon lime juice
1 red jalapeno chile seeded and diced fine
1 green jalapeno chile seeded and diced fine
1 cup red onion diced (about 1 small onion)
1 green onions tops only chopped fine
1 tablespoon chopped fresh garlic
1 oz coconut or pineapple rum
1 tablespoon sugar
Salt to taste

To prepare:

In a large bown combine the strawberries, pineapple, cilantro and lemon juice, mix together well then add the jalapeno, onions, garlic, rum, and sugar. Mix well and season with salt to taste. Set aside and refrigerate at least 1 hour.

Place the salmon fillets, skin side up on a baking sheet. sprinkle the salt evenly over the skin and place 3-4 inches under a preheated broiler for 10 minutes or until salmon flakes easily when pried with a fork. remove and discard skin and place on a large plate. Drape a layer of the salsa over the top of the salmon and serve alongside rice pilaf or roasted red potatoes.