Grilled Salmon with Three Salsas
Grilled salmon is a blank canvas for all kinds of
accompaniments. Here, three colorful, flavorful salsas - Gingered
Cranberry-Cherry Salsa, Papaya-Kiwi Salsa and Corn, Jicama and Pineapple Salsa -
render it bold and bright. When pomegranates are in season, I substitute their
bright, colorful, slightly tart seeds for the cranberries or cherries.
Makes 4 servings
Ingredients:
For the Gingered Cranberry-Cherry Salsa:
1/2 cup dried cranberries
1/2 cup pitted cherries
2 tablespoons sugar
2 tablespoons apple juice
2 tablespoons minced candied ginger
1 teaspoon grated orange zest
For the Papaya-Kiwi Salsa:
1 papaya, peeled, seeded and diced
1 kiwi fruit, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves
1 tablespoon minced scallions
1/8 teaspoon chili-pepper flakes
For the Corn, Jicama and Pineapple Salsa:
1/2 medium jicama, peeled and diced (about 1 cup)
1/2 cup diced fresh pineapple
1/2 cup corn kernels
1 serrano chile or habañero chile, seeded and minced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 clove garlic, minced
salt to taste, optional
freshly ground black pepper to taste, optional
For the Salmon:
4 (4 ounce) salmon fillets
1 teaspoon kosher salt, optional
1/2 teaspoon freshly ground black pepper, optional
1 teaspoon dried lemon thyme or dried common thyme
12 whole fresh chives
Preparation:
Gingered Cranberry-Cherry Salsa:
Makes 2 cups
Combine the cranberries, cherries, sugar, apple juice,
candied ginger and orange zest in a medium-size saucepan set over medium
heat and bring to a simmer; cook for 5 minutes, or until the cranberries are
plump and soft. Remove the salsa from the heat and let cool.
Papaya-Kiwi Salsa:
Makes 1 1/2 cups
Combine the papaya, kiwi fruit, lime juice, cilantro,
scallions and chili-pepper flakes in a mixing bowl. Cover and set aside.
Corn, Jicama and Pineapple Salsa:
Makes 2 cups
Combine the jicama, pineapple, corn, chile, cilantro, lime
juice and garlic in a mixing bowl, season with salt and pepper, if desired,
and toss. Cover and refrigerate for at least 1 hour to allow the flavors to
blend.
Salmon:
Preheat a grill, stovetop grill or broiler. Season the
salmon fillets with the salt, black pepper and thyme; grill or broil for 3
to 5 minutes on each side for medium doneness. (The cooking time will vary
with the thickness of the fillets.) If you are grilling, turn to make
diamond-shaped grill marks. Remove from the heat and keep warm.
To Serve:
Spoon 2 tablespoons of each salsa on each warm plate,
forming a triangle by placing the salsas at opposing points along the outer
edge of the plate. Place a salmon filet in the center of each dish, garnish by
crisscrossing 3 chives on top of each and serve immediately.
Note:
Gingered Cranberry-Cherry Salsa can be kept in the
refrigerator, covered, for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama and
Pineapple Salsa can be kept in the refrigerator, covered, for 2 days.
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