Jamaican Salmon with Tropical Salsa

jamaican-salmon-with-tropical-salsa

by: Matt Zentz

A summertime favorite! The fresh, tropical salsa adds a little heat and a medley of flavor to this take on salmon.

Original source: A Weber grilling cookbook

Servings: 4 6oz filets
Prep Time: 1 h 15 m
Cook Time: 15 m

Ingredients

Marinade

  • 1 cup fresh orange juice
  • ½ cup rum
  • ¼ cup soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp freshly grated ginger (or ginger past in a jar)
  • 1 tbsp dried thyme
  • 1 tbsp kosher salt
  • ½ tsp ground allspice
  • ½ tsp ground cayenne pepper

Salmon

  • 4 salmon fillets, about 6 oz

Salsa

  • 1 cup finely diced ripe pineapple
  • ½ cup finely diced ripe banana
  • ½ cup finely diced cucumber
  • 1 ½ tbsp fresh lime juice
  • 1 tbsp minced red bell pepper
  • 4 green onions, thinly sliced
  • ½ tsp dark sesame oil
  • ½ tsp kosher salt
  • ½ tsp Tabasco sauce
  • ¼ tsp freshly ground black pepper

 

Directions

Marinade

  1. In a medium bowl, whisk the marinade ingredients.
  2. Add salmon filets and turn to coat them evenly.
  3. Cover with plastic wrap and refrigerate for 1 hour, turning once or twice.

Salsa

  1. In a medium bowl, combine the salsa ingredients

Salmon

  1. Take salmon filets out of marinade and discard marinade
  2. Coat both sides with olive oil
  3. Grill over direct high heat until the salmon just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.
  4. Serve warm with salsa