King Salmon and Halibut Brochette with Mango Salsa Featured

King Salmon and Halibut Brochette with Mango Salsa

In light of the season of salmon and stone fruits coming to an end this year, our chefs present this exciting summer dish. Brochettes, or skewers will be loaded up with generous chunks of salmon and halibut. Then, after marinating them in olive oil, lemon juice, minced garlic, chopped dill, parsley, mint and cracked peppercorns, the meat will be grilled similar to a summer backyard bbq. Calrose rice wrapped in a banana leaf purse and a salsa of diced mangos accompany this fish meat to complete this last summer hurrah dish.

King Salmon and Halibut Brochette with Mango Salsa

Serves 4

2 8 ounces king salmon filets, cut into 2 inch chunks
2 8 ounces pieces halibut, cut into 2 inch chunks
4 wood skewers, soaked in water 1 hour
1/2 cup olive oil
juice of one lemon
2 cloves garlic, minced
1 tablespoon each fresh parsley and mint, chopped
6 pink peppercorns, cracked
Mango Salsa, recipe follows
Crema, recipe follows

  1. Skewer salmon and halibut alternately on wood skewer. Lay in a shallow pan.
  2. In a small bowl combine olive oil, lemon juice, garlic, fresh herbs and peppercorn and stir to mix. Pour marinade over skewered fish and let marinade 1-2 hours.
  3. Grill.

Mango Salsa

1 pound mangoes, pitted, peeled and diced
1/2 red onion, minced
2 stalks green onion, minced
1/2 bunch cilantro, chopped
1/2 red pepper, minced
Salt and pepper to taste
1 tablespoon olive oil
splash sherry vinegar

  1. In a medium bowl combine all ingredients and stir to combine.


1/2 cup sour cream
3 tablespoons buttermilk
juice and zest of one lime
salt and white pepper to taste
In a small glass bowl combine all ingredients, stir well to combine, cover with plastic wrap and set at room temperature for 3 hours. Refrigerate until ready to use.
  1. To serve drizzle Crema over grilled skewers and top with Mango Salsa.
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