Local Bites: Baja Grilled Wild Alaska Salmon With Blue Mango Salsa & Nopales

Baja Grilled Wild Alaska Salmon With Blue Mango Salsa & Nopales
Trip: Alaska - Best of the Greatland

SERVES: 6

Grilled Salmon & Nopales

Ingredients

6 each- Salmon cut into 5 oz. filets

(King salmon works best for its fatty content)

1 cup- Lime Juice
1 can- Chipotle in Adobo Sauce
1/2 cup- Cilantro chopped
12 each- Nopales (Cactus paddle )

Method:

Mix lime juice, adobo sauce & cilantro in a bowl and fire the grill on high
For an extra kick and smokey flavor puree the chipotle from the can and add.
Baste salmon with marinade and place on grill face down.
Place diamond grill marks on all sides of salmon and baste lavishly with marinade until done
Place Nopales on grill and mark all sides.
Serve salmon on top of 1 Nopales, add Blue Mango Salsa on top and place another Nopales on top. Sprinkle with fresh cilantro and serve.

Blue Mango Salsa

Ingredients:

4 cups- *Blueberry
4 cups- *Mango chopped
2 cups- Tomato chopped
1 cup- Red onion diced
1 cup- Cilantro chopped
1/2 cup- Lime Juice
1 each- Avocado chopped
3 each- Grilled Jalapeno diced

*Fresh is always better but may be substituted for frozen

Method:

Grill Jalapeno until black on all sides.
Combine everything in a bowl and add S & P to taste. Chill for 1-2 hours.

Recipe compliments of Executive Chef Erik Slater of the Resurrection Roadhouse - Seward Windsong Lodge

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