As Chef Rick Moonen says, this will make your mouth go crazy. All kinds of delicious flavors work together in this recipe for Grilled Salmon with Cucumber Salsa for the ultimate grill-ready dry rub.
Recipe by Chef Rick Moonen.
Recipe Difficulty Medium
- 2 salmon portions, skin on
- Salmon Rub
- 1 tbsp sea salt
- 1 tbsp chile powder
- 1 tsp chipotle powder
- 1 tsp cumin powder
- Cucumber Salsa
- 1 cucumber, peeled, seeded, and chopped
- ¾ lb plum tomatoes, cut into chunks
- ½ red bell pepper, cut into chunks
- ½ green bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 jalapeño chile, minced
- 2 small garlic cloves, chopped
- 3-4 tbsp chopped fresh cilantro
- 4 ice cubes
- 1/3 cup red wine vinegar
- ¼ cup ketchup
- 1 cup tomato juice
- Coarse sea salt
- 2-3 corn tortillas
- Lemon Couscous
- Put cucumber, tomatoes, bell peppers, onion, serrano, garlic, cilantro, and ice cubes in a food processor. Pulse a few times to a chunk consistency.
- Transfer to a bowl; stir in vinegar, ketchup, and tomato juice.
- Taste for salt, then cover and refrigerate for at least 1 hr, until well chilled.
- Cut tortillas in half. Stack and cut into thin strips.
- Heat ½-inch of vegetable oil in a small skillet over med-high heat until very hot.
- To test temperature, drop in a tortilla strip. If it sizzles instantly, the oil is ready.
- Fry tortilla strips in batches until golden. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. (Can be made 1 hr ahead)
- Lemon Couscous
- Grilled Salmon
- Make sure you have one side of your grill hot, the other with no flame.
- Oil the grill and salmon before placing salmon.
- Place salmon, skin up on hot side of grill - do not flip until last minute or two of cooking.
- Once salmon is near done cooking and you would like to slow cooking process, turn grill to cooler side.
- Assembly and Plating
- Remove fillets with a fish spatula; serve hot with cucumber salsa and lemon couscous.