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Grilled Salmon with Salsa Fresca




Source of Recipe


vjje


List of Ingredients




2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored
1/2 large white onion, peeled and minced
1/4 habanero or jalapeno chili, stemmed, seeded and minced,
or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley leaves
Juice of 3 or 4 limes, to taste
Salt and freshly ground pepper
1 salmon fillet, about 1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola



Recipe



1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500F degrees.

2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.

3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.

If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.