Grilled Salmon with Lemon Salsa

Last Year's Post:  Grilled Chicken, Mushroom and Bok Choy Kebabs

I'm always looking for new salmon recipes because it's so good for you, it's readily available, reasonably inexpensive, and we really like it.  I ran across two very similar recipes lately for grilled anchovies with lemon salsa.  We're not great anchovies fans but I reasoned that the lemon salsa, which sounded very intriguing, would go with any fish with a relatively high oil content.  (I don't know, maybe anchovies don't have a high oil content when they're fresh.  They certainly do by the time they hit the can.)  Anyway, I immediately thought of salmon, although I think this salsa would also complement swordfish or tuna.

The fresh lemon salsa has very bright and tart flavors that balance the rich meaty fish beautifully, especially when the salmon is grilled so it has that extra smoky edge.  In addition to lemon, the salsa contains red onion, red chile, mint and cilantro - totally different from your more typical tomato salsa or even the relatively common mango salsa.

This recipe is very simple, quick and easy - perfect for a spring or summer evening of grilling.  Use mint and cilantro from your garden or from the farmers market if you can - it's fresher and cheaper than the herbs in the grocery store.  By the way, have you ever thought of growing mint?  My only caution is not to plant it directly in your garden - plant it in a pot instead, then you can bury the pot in the garden if you want.  The reason is that mint is incredibly aggressive and will be all over everywhere in short order at which point it's very hard to get rid of.  (Another one of those life lessons learned along the way.)  In a salsa filled with big flavors, mint will be the biggest so use it sparingly.

The only part of the recipe you may not be familiar with is how to supreme the lemons. "To supreme" lemons or any other citrus simply means removing the rind and cutting the segments away from the membranes as opposed to pulling apart the segments with membranes intact.  Here's a step by step visual.  Start with a lemon (or other citrus).

Cut the rind (including all the pith) off with a sharp knife.  Try not to cut away too much of the inside of the lemon at the same time.

Then hold the lemon in your hand over a bowl, and carefully cut between the membranes, making v-shaped cuts to release the segments into the bowl.  (I say "carefully" because remember that it's your hand that's involved, after all.)

When you're done cutting the segments, squeeze any remaining juice into the bowl and discard the pulp.  Pick the seeds out of the segments. Many recipes use the whole segments but I preferred to cut them in half for this salsa.

You can prep the salsa ingredients in advance (except I wouldn't chop the herbs until right before serving) but don't combine the salsa until shortly before serving or the lemon dulls the red onion and red pepper too much.

Prep the salmon by brushing with a little olive oil and sprinkling with your favorite seafood seasoning blend - I like Paul Prudhomme's Seafood Magic.

Grill the salmon indoors or outdoors, toss the salsa together, and serve with your favorite accompaniments for a perfectly delicious, light and healthy dinner.  Enjoy!

printable recipe

Grilled Salmon with Lemon Salsa

Serves 4

3 lemons

2/3 cup red onion, finely diced

1 fresh red chile, seeded and finely diced

1/8 cup chopped fresh mint leaves

¼ cup chopped fresh cilantro leaves

Pinch of sugar

2 tablespoons olive oil (plus more for brushing the salmon)

Salt and pepper

4 (5-6 ounce) salmon fillets

Seafood seasoning blend (your favorite)

Supreme the lemons: with a sharp knife, cut the rind off including the white pith.  Holding the lemon in your hand over a bowl, carefully cut each segment free by making a v-shaped cut between the membranes and letting the segments and juice fall into the bowl. Pick out the seeds and cut the segments into smaller pieces if desired. Add the red onion, chile, mint and cilantro.  Add a pinch of sugar and some salt and pepper.  Add the olive oil and mix well.  Note: do not combine the salsa in too far advance or the lemon will dull the onion and chile flavors too much.  Each ingredient may be prepped in advance, but combine everything shortly before serving.

Heat a grill or grill pan over medium-high heat.  Brush the salmon with olive oil and sprinkle with the seasoning blend.  Grill for approximately 10 minutes, turning over halfway through cooking, until the salmon flakes easily.  Serve topped with the lemon salsa.

The Best Salsa Ever

If you would also like to see last year's post regarding how to roast and freeze tomatoes, click here or check the archive at left for August, 2011.

OK, I know I'm sticking my neck out a little to claim this is the best salsa ever, but let me tell you why.  Some of you have heard me talk about our community garden adventure and the fact that we grew 28 different varieties of tomatoes.  What I haven't mentioned is that we grew two plants for each variety in the event that one was broken in the wind or otherwise croaked.  So we had 56 tomato plants.  What started as a bunch of cute little plants in spring turned into a veritable tomato tsunami in late summer that washed from the garden into our kitchen.  In addition to roasting tomatoes, eating tomatoes and giving tomatoes away, we tried probably 5 or 6 different salsa recipes over the years.  Most of them involved canning, which has the advantage of making lots of salsa at a time but it also involves specialized equipment and mass quantities of boiling water and steam at the hottest time of the year.

We chose our favorite recipe for a typical salsa and made it several years in a row.  But then I discovered this recipe, which I think came from celebrity chef Rick Bayless.  The flavor is entirely different from a typical salsa because all the ingredients are roasted until charred and then pureed, which gives it a smoky depth of flavor.  It's not watery like some homemade salsas, and it's not too thick like some of the popular store brands - it's just right.  (Sorry for the Goldilocks moment.)  An added bonus for the cilantro-haters out there is that it doesn't have any.  For the cilantro-lovers (like me), just put some cilantro in whatever you're serving with the salsa (like the quesadillas we're having tonight).  I would call the heat factor relatively mild, especially when served with chips or food.  Sampled by itself it will taste somewhat spicy but this is by no means a hot salsa.  It's meant to be smoky and warm, not hot.

The flavor is delicious and there's no canning involved - you just put the salsa into clean containers and freeze it.  It only takes about 30 minutes to make, and it's made in manageable quantities.  Here's all you need to make one batch, which makes about two cups of salsa.

 If you decide you really like it and want to make larger quantities, my suggestion is to make several batches rather than one big batch because if you crowd the broiler pan too much the vegetables will steam instead of charring properly, which is what gives them the smoky flavor.  (Not to mention that if you put more than one batch in the blender at a time you risk a salsa explosion all over your kitchen.)

 We make this every year now.  If you've never made salsa or even if you already have a favorite recipe, try this one and see what you think.  The ingredients are readily available at the farmers market or at the store and it's so easy to make it's almost foolproof.  Just be sure to tuck the garlic under the other ingredients before broiling so the garlic doesn't blacken along with everything else and turn bitter.  When it's hidden under something it steams and roasts and becomes mellow and sweet instead.

Not everything will char at the same rate.  At this point the jalapenos and garlic were ready to take out but the onion and tomatoes needed more time.

After a few more minutes under the broiler the onion and tomatoes were ready.

At some point during this process you will probably become deeply skeptical that it's going to work.  You'll look at that blackened mess and think there's no way it will ever turn into anything edible.

 Oh, ye of little faith.  Just add some water and turn on the blender.  You end up with a beautiful salsa with cool little charred specks.  It's magic.  And delicious!

* * click here for a printable recipe * *

Roasted Tomato Salsa
Yield: 2 cups

5 Roma (plum) tomatoes

8 garlic cloves, peeled

2 jalapeno peppers, stemmed and seeded

½ medium yellow onion, peeled and cut in half (2 quarters)

½ cup water

½ - 1 teaspoon salt

Freshly ground black pepper

Preheat the broiler with a rack at the highest position possible without having the food touch the heating elements. Place the tomatoes, garlic, chiles and onion on a baking tray lined with foil. Tuck garlic under other vegetables to avoid blackening (they’re easiest to tuck under the jalapeno halves). Broil, turning frequently until well charred, about 15-20 minutes. You may need to take some of the vegetables out earlier than others for all to achieve the right amount of charring. Set aside to cool.

Core the tomatoes. With a rubber spatula, scrape the roasted ingredients and their juices (including the blackened skins) into a food processor or blender and puree with the water until smooth.

Season with salt and pepper and serve.

Keep refrigerated or may be frozen.