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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored
- 1/2 large white onion, peeled and minced
- 1/4 habanero or jalapeno chili, stemmed, seeded and minced, or to taste
- 1/2 cup roughly chopped cilantro or flat-leaf parsley leaves
- Juice of 3 or 4 limes, to taste
- Salt and freshly ground pepper
- 1 salmon fillet, about 1 1/2 pounds, preferably with skin on
- 2 tablespoons neutral oil, like corn or canola
Method
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source.
- Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt.
- Set aside.
- Sprinkle fish with salt and pepper.
- If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill).
- Cook for about 3 minutes more, until medium-rare.
- If roasting, heat a large nonstick skillet over high heat for a minute.
- Add oil and, a few seconds later, salmon, skin side up.
- Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
- Allow to rest for a minute or so, then remove skin.
- Turn over and serve, passing salsa at the table.
