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Grilled Salmon with Red Pepper Salsa

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 2 to 3 (1-inch-thick) salmon steaks (about 1-1/2 lbs.)
  
• 4 ears corn
  
• 2 Walla Walla sweet onions, sliced 1/2-inch thick
  
• 4 red bell peppers, halved and seeded
  
• 1 Tbsp olive oil
  
• 1/2 red Bermuda onion, chopped
  
• 1 cup Sungold or any cherry tomatoes, cut in half
  
• 1 organic lime, 1/2 juiced, rind grated; 1/2 cut in quarters
  
• 1/4 tsp kosher or sea salt
  
• 1/2 cup cilantro, stemmed
  






Instructions



1. Prepare coals or preheat grill.
   
   
2. Rub salmon lightly with 1 teaspoon oil; set aside. Peel back corn husks without detaching them; remove silk, pull husks back into position, and set aside. Rub Walla Walla onion slices and red pepper halves lightly with remaining oil; set aside.
   
   
3. When grill is hot, grill red peppers until lightly charred. Cover with a damp towel; set aside. Grill salmon for 5 minutes on each side, turning once. Remove to a plate, cover with foil and let sit.
   
   
4. Peel red peppers, cut half in strips and remove to a serving platter. Chop remaining red peppers and toss with Bermuda onion, cherry tomatoes, lime juice and rind, salt and cilantro; set aside.
   
   
5. Grill corn and Walla Walla onions for 2 to 3 minutes per side, then place on serving platter with fish and peppers and serve, garnished with lime pieces and red pepper salsa.
   
   Serves 4