Wild Sockeye salmon with a dry rub of spicy Pilpelchuma is deliciously stunning with vibrantly colored sweet peppers, onion, and corn for an elegant entree that's quick enough for a weeknight.
1 - 2-lb.portion of Bristol Bay Sockeye Salmon
2tablespoonsof olive oil
2colored sweet pepperscored, seeded, and cut crosswise into rings
1red onioncut into 1/2" rings
1jalapenocored, seeded, and sliced into rings
For the Avocado Sublime Sauce:
juice of half a lime
few splashes of Tabasco sauce
Heat the grill to 400 degrees. After cleaning the grate, brush it with oil.
While the grill is heating, prepare the avocado sauce: combine the avocado, yogurt, lime juice and tabasco in a blender and pulse to blend.
Put the bell peppers, onions and jalapeno in a bowl and toss with 1 tablespoon olive oil and the oregano. Place on a vegetable grilling rack lined with aluminum foil, grill until soft and slightly charred, about 5 minutes.
Rinse salmon and pat dry. Do not remove the skin - it adds tremendous flavor to the fish.
Brush with olive oil and sprinkle with dry rub. Combine 1 tablespoon olive oil and tangerine juice and brush on the salmon during grilling. Grill for approximately 8 minutes with the skin side down. Heat a cast iron skillet and quickly char the corn while the salmon is cooking. Wild salmon has less fat making it drier and very easy to overcook. With fish, it's better to be a bit undercooked, plus, it will continue to cook while it cook with residual heat. Let the salmon rest for 5 minutes before slicing into portions.
To serve: Place the side of salmon on a large platter. Arrange the peppers and onion around it and garnish with corn nuts and cilantro.
Pilpelchuma is a spice mixture of chiles, garlic, cayenne, paprika, cumin, and caraway, often found in Libyan cuisine.
Adapted from Chef Kevin/Bristol Bay Sockeye recipe.
Spice-rubbed Bristol Bay Salmon https://shescookin.com/double-duty-dinners-spice-rubbed-bristol-bay-sockeye-salmon/