Grilled Wild Alaska Salmon with Arugula Salsa

Southside Bistro

From Chef/Owner Jens Nannestad
Southside Bistro

The preferred salmon for this recipe would be the first run of the famous Copper River King salmon. However, any fresh salmon or other fresh broiler friendly Alaska fish will certainly suit this salsa recipe

Salt and pepper
Fresh Herb Olive Oil
Tomato Arugula Salsa

Fresh Herb Olive Oil
In Cuisinart blend garlic, shallots, fresh thyme, parsley, rosemary, oregano, Worcestershire sauce, black pepper, lemon juice and olive oil. This oil can be used for any type of marinating or brushing of BBQ meats, veggies or seafood.

Tomato Arugula Salsa
10 Roma Tomatoes – finely diced
2 bunches Arugula – fine julienne
1 Shallot – finely chopped
2 cloves Garlic – finely chopped
3 Tbsp. Capers
4 Tbsp. Lemon Juice
2 Tbsp. Olive oil
Salt and pepper

Combine all ingredients and chill.

Procedure: Season fish with kosher salt, black pepper and a little Fresh Herb Olive Oil. Grill on very hot broiler or BBQ. The key to great seafood is NOT to overcook the fish. Top with chilled Tomato Arugula Salsa.