Sweet & Spicy Cedar Grilled Wild BC Coho Salmon with Kiwi Salsa
Spring is here and the sun is finally out - time to fire up the grill! This recipe pairs Wild BC Coho Salmon from the pristine waters of Haida Gwaii with a simple sweet & spicy rub and a fruity fresh salsa, Serve with rice and your favourite cerevza and your taste buds will be singing!
Ingredients
2-4 Pieces of Cedar Board for Grilling – Soak your boards overnight if you can, but an easy hour will do in a pinch
4 portions of Wild Local BC Coho Salmon – cleaned and de-boned. The Coho in this recipe was supplied by our friends at Haida Wild.
For the Rub
2 tbsp brown sugar
½ tsp chipotle powder ( more if you are looking for some heat! )
salt and pepper to taste
For the Kiwi Salsa
3 kiwis – white core removed and diced
1 medium jalapeno – seeded and diced
2 tbsp red onion – diced
2 tbsp fresh mint – rough chop
1 tbsp flat leaf parsley – rough chop
The zest and juice of 1 lime
salt and pepper to taste
Let’s Begin!
Start your BBQ grill on a medium high heat for the preheat. Mix together your Rub ingredients and set aside. Clean and debone your salmon and pat dry. Rub all over the filets till coated and allow to sit with dry rub till the rub looks like it is wet.
Remove your boards from the water soak, pat dry and set the Salmon on to the boards however you like.
Once grill has come to temp, place boards with Salmon on them, directly on to the grill. Turn down your heat to a medium. You are wanting the boards to char and smoke, not burn and catch fire. Close lid and keep an eye on the Salmon. Have a spray bottle with water near by in case of emergency. Your Salmon should take roughly 14-17 min, depending on thickness and how you would like the fish done!
While waiting for the Salmon to cook, in a larger bowl, mix together all of your Salsa ingredients. Taste and adjust for flavours as you see fit. Set aside and allow to hang out!
Once the Salmon has cooked to your liking, pull from the grill and remove from your cedar plank. Serve with Kiwi Salsa and Rice.
Serves 4
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com