Tonight I had picked up a couple pounds of fresh Alaskan troll caught King Salmon and had no idea what I wanted to do with it [besides eat it].
I decided that I was going to make a peach Salsa for it. Great hit.
Salsa:
3 fresh wonderful peaches- easier if just a bit firm- diced, about pea size dice
!/2 Cup onion- diced smaller
about a cup of diced fresh tomatoes- I bet a green one diced in would be good too
cup of chopped cilantro
1 fairly hot jalepino diced
Juice of 2 lemons-- just add what ever acid tastes good to you need a little to retain color--
salt and pepper-- the salt makes the peaches even sweeter
Make a lot extra- it is great on french bread!
The fish:
Salmon on the webber-Salt and pepper [I cook most of my fish to an internal temp of 115 degrees, that is a bit on the rare side but if you can get really fresh catch, its fine without cooking]
I've never actually used a Salsa with salmon before usually use Hallibut or cod, I think this was wonderful.
I decided that I was going to make a peach Salsa for it. Great hit.
Salsa:
3 fresh wonderful peaches- easier if just a bit firm- diced, about pea size dice
!/2 Cup onion- diced smaller
about a cup of diced fresh tomatoes- I bet a green one diced in would be good too
cup of chopped cilantro
1 fairly hot jalepino diced
Juice of 2 lemons-- just add what ever acid tastes good to you need a little to retain color--
salt and pepper-- the salt makes the peaches even sweeter
Make a lot extra- it is great on french bread!
The fish:
Salmon on the webber-Salt and pepper [I cook most of my fish to an internal temp of 115 degrees, that is a bit on the rare side but if you can get really fresh catch, its fine without cooking]
I've never actually used a Salsa with salmon before usually use Hallibut or cod, I think this was wonderful.
