GRILLED SALMON WITH STRAWBERRY SALSA
I have been a member of a local farm CSA for nearly twenty years, and they have a fantastic strawberry patch where my family sources our strawberries each summer. This recipe
was born one summer when we had an overabundance of fantastic strawberries and experimented with them in multiple ways (green, partially ripe, ripe, overripe, fresh,
frozen, dried, and juiced). One evening, while creating a strawberry salsa, we added some spice—Merkén pepper from Chile—to the base and tried it on salmon. It was a home run. Merkén is similar to chipotle chili powder, but to me, it has a sweeter, almost fruity note that I prefer when paired with strawberries.
SERVES 4
COOK TO 122°F FOR WILD, 124°F FOR FARMED, OR TO DESIRED DONENESS
Four 4-ounce skin-on, boneless salmon fillets
1 teaspoon kosher salt, plus
more to taste
1 teaspoon granulated sugar
1 pint fresh ripe strawberries, hulled
and quartered
1 rib celery, minced
¼ cup rice vinegar
¼ cup plus 2 tablespoons
extra-virgin olive oil, plus more for grill grates
Juice of 1 lemon
½ teaspoon Merkén pepper or chipotle chili powder
Freshly ground black pepper
Dust the salmon with the salt and sugar. Place on a plate, cover loosely with plastic wrap, and cure in the refrigerator for 1 hour.
In a medium bowl, combine the strawberries with the celery, vinegar, ¼ cup olive oil, lemon juice, and Merkén. Season with salt and pepper. Preheat a gas grill to medium (or a charcoal grill until the coals are partially burned and glowing red).
Rinse the salmon with ice-cold running water, pat dry, and brush with the 2 tablespoons olive oil. Oil the grill grates. Place the salmon, skin side up, on the grates and grill until dark golden and lightly charred, 2 to 3 minutes. Turn the salmon skin side
down and place slightly off to the side for indirect grilling, 4 to 5 minutes, until an instant-read thermometer inserted into the thickest part of a fillet is 122°F for wild, 124°F for farmed, or the fish is cooked to desired doneness. Rest the salmon on a
plate, skin side up, for 3 to 4 minutes.
Serve family style, placing the salsa onto the platter and topping with salmon fillets skin side down. Optional: Garnish with edible flowers, mint leaves, and shaved scallion.