Grilled Salmon with Avocado-Melon-Cucumber Salsa
I understand that it is now past mid-September, and trust me, I’m totally gung-ho on apple this and pumpkin that – lots of autumn nummy nums to come! It’s just that I seem to transition my baking over to fall more quickly and eagerly than my cooking.
I made this incredible Grilled Salmon recipe with a very summery Avocado-Melon Salsa, because the goings are still good at the farmers’ market and I needed to bid adieu to barbecuing season.
The richness of the salmon is cut by a deliciously spicy-sweet-salty-sour topping of sweet melon, creamy avocado, jalapeno and mint. The variety in textures adds to the appeal. You could serve the salsa on its own with tortilla chips, and or swap the melon for another sweet, seasonal fruit (plums, peaches, citrus fruit… you name it!)
The key to cooking fish is paying attention (whether on the grill or otherwise). It’s so disappointing to make accidental fish jerky from a luscious (and often costly) piece of wild salmon. Distraction is the enemy, so prepare everything ahead of time in order to give your seafood the attention it deserves.
I mean, the salsa should be finished, the table should be set, and take your pee break now – because you’re not walking away from the barbecue!
I’m sorry, that was really bossy.
The fish is ready to be removed from the grill when you see just a hint of darker flesh in the centre of the thickest part of the filet. It’ll finish cooking through off of the heat.
Do you continue to grill through the fall?
- 1 avocado, diced
- ? medium cantaloupe or other sweet, ripe melon, diced
- 1-3” piece cucumber, diced
- 1 shallot, finely chopped
- ½ -1 jalapeno, finely chopped (remove seeds and start with lesser amount if less heat is desired)
- 1 lime, juiced
- 1 ½ tbsp finely chopped fresh mint (or cilantro or basil leaves)
- salt and pepper
- 1 skin-on salmon filet, (approx. 1 1/2 lbs)
- vegetable oil, for grill grates
To make salsa:
Toss all ingredients together in a medium bowl, starting with the lesser amount of jalapeno and adding more to taste (some are very hot, others are more mild). Season to taste with pinches salt and a bit of pepper. Set aside.
To grill salmon:
Preheat grill on high heat and oil grates. Season salmon generously with salt and pepper. Grill, skin-side up, for 5 minutes with lid closed. Carefully flip the fish (I use two metal spatulas), close lid, and cook an additional 2-4 minutes, until a paring knife inserted in the thickest part reveals the fish is mostly opaque, with just a trace of translucent, darker colour flesh in the centre (it’ll continue cooking a bit off of the grill). Transfer to a serving platter and top with salsa.