Rory's Pepper-Crusted Grilled Salmon with Tropical Fruit Salsa

2 cups fresh pineapple, diced
1 mango, peeled pitted and diced
1 small papaya diced
Jalapeño for heat
1/4 cup cilantro chopped
2 teaspoon lime juice
2 teaspoon packed light brown sugar
4 salmon filet
3/4 cup course ground pepper
Sea salt

Preparation Directions: 
1. Mix together pineapple, mango, papaya, cilantro, lime juice and brown sugar add jalapeño for heat
2.Season salmon with sea salt and cracked pepper
3.Spray a nonstick ridged skillet (If cooking over grill use a cedar shingle to cook salmon on). Heat skillet to medium heat
4.Cook salmon on skillet for about 4 minutes on each side
5.Top with salsa and serve warm

Chef's note: When buying salmon always buy wild salmon it has better taste and is less oily then farm raised.

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega

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