Tuesday, September 04, 2007

thai-rubbed salmon with peach pico de gallo

for the Pico de Gallo
1 ripe peach, peeled, pitted and diced
1 ripe white nectarine, pitted and diced
1 tbs finely-diced red onion
½ Anaheim pepper, seeded and finely diced
2 tbs vegetable oil
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Toss peach, nectarine, onion and pepper together with oil and vinegar. Season to taste with salt and pepper. Set aside to marinate while preparing the salmon.
for the salmon:
1 large wild sockeye salmon fillet
drizzle of oil
2 tsp Spicy Thai Rub
from Maple Leaf Spices
2 tbs maple or brown sugar
kosher salt/fresh ground pepper
Slice salmon fillet into four servings. Season salmon with salt, pepper. Rub with sugar, then Thai spices. Drizzle with oil. Place, skin side up, on a hot BBQ. Cook about 2 minutes, turn over, and cook about another two minutes, until salmon begins to flake apart. Serve with peach Pico de Gallo and grilled vegetables.

Where to find it: Email info@mapleleafspices.ca or visit http://www.mapleleafspices.com/ for information on your nearest retailer.

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