Snockered Salmon With Grilled Salsa

Step 1

Rinse salmon steaks, pat dry with paper towels, and place into a shallow baking dish (*or plastic ziplock bag).

Step 2

Combine marinade ingredients, pour over salmon, making sure both sides are coated. Cover with plastic wrap and place into the refrigerator for 30-40 minutes.

(OR: place salmon and marinade in a well-sealed ziplock plastic bag. If using this method, place the bag in a bowl; in the event that the bag has a tiny pinhole this will help to prevent any leakage dripping onto your refrigerator.)

Step 3

Meanwhile, prepare the Salsa by; preheating the grill to medium heat.

Step 4

Brush vegetables with olive oil and place onto grill.

Step 5

Cook until there is a nice brown color (not too charred) and skin begins to lift on tomatoes.

Step 6

Remove from heat, allow to cool for 5-10 minutes.

Step 7

Slice tomatoes and peppers, making sure to de-seed them. Add these and all salsa ingredients, except cilantro and salt, into a food processor. Pulse mixture to preferred consistency.

Step 8

Scoop the salsa into a bowl, add salt and chopped cilantro leaves. Set aside.

Step 9

Remove salmon from the baking dish (or ziplock bag) and place onto the well-greased hot grill and cook for 6 minutes. To turn, using a spatula, gently coax fish away from grill grate, and flip over. Cook for addition 6 minutes.

Step 10

Remove from heat, top each salmon steak with the desired amount of salsa and serve with additional salsa on the side, if that's your thing. If preferred, top with some sprigs of cilantro for added flavor and eye-appeal.

NOTE: If you can't find salmon steaks, you can certainly use fillets. Make sure the skin is left intact, as this will significantly reduce the disintegration of the fish on the grill grates.