Grilled Coho Salmon with Corn and Heirloom Tomato Salsa, Spiced Fingerlings, Crushed Avocado Featured

Grilled Coho Salmon with Corn and Heirloom Tomato Salsa, Spiced Fingerlings, Crushed Avocado

The end of the summer doesn’t mean the end of adventure and sunshine, especially when the exciting and bold flavors of our Grilled Coho are keeping the flavor gods smiling. In the spirit of keeping things simple but savory, our chefs blend roasted corn, diced heirloom tomatoes, red onions, cilantro, garlic, lime juice, olive oil, salt and pepper to create an exquisite flavor profile. Our guacamole brings a wonderful balance of spicy, creamy and sweetness to make this a dish your mouth will remember. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Grilled Coho Salmon with Corn and Heirloom Tomato Salsa, Spiced Fingerlings, Crushed Avocado

Serves 4

4 each 6-ounce portions coho salmon
2 cups corn tomato salsa, recipe follows
1 cup crushed avocado, recipe follows
1 pound spiced fingerlings, recipe follows

  1. Grill fish to desired doneness, set aside and keep warm.
  2. Using a spoon generously dollop a large tablespoon of avocado mix onto a plate and using a pushing motion with the bottom of the spoon spread out the avocado into a decorative smear. Place a portion of potatoes in a small stack in the middle of the plate. Top the potatoes with the fish. Finish off the plate by spooning the salsa on and around the salmon.

Corn Tomato Salsa

2 ears corn, shucked
2 large ripe heirloom tomatoes, medium dice
1/2 red onion, finely diced
1/4 bunch cilantro, chopped
1 lime, juiced
salt and pepper to taste

Grill corn on all sides to get a light char. Cool and cut off kernels and place in a mixing bowl. Add tomato, red onion, cilantro, lime juice and olive oil. Season with salt and pepper. Fold ingredients together and refrigerate for one hour to meld flavors together.

Crushed Avocado

3 ripe avocados
1 small jalapeno, seeded, finely diced
2 tablespoons sweetened coconut flakes, finely chopped
1 lemon, juiced
pinch of salt

Cut avocados in half, remove pit, scoop out meat and place in a bowl. Add jalapeno, coconut flakes, juice of lemon and salt. Mash with fork until smooth.

Spiced Fingerlings

1 pound yellow fingerling potatoes
1 tablespoon olive oil
pinch cumin
pinch coriander
pinch thyme
pinch ancho chile powder
pinch paprika
salt and pepper to taste

Preheat oven to 425 degrees F. Cut potatoes in half and place in small mixing bowl. Add remaining ingredients and toss to coat potatoes. Place potatoes on a sheet pan in a single layer. Roast for 25-35 minutes or until crisp and cooked through.

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