Mango Cilantro Salmon: Taking Advantage of the Salmon Season
Summer is here—it’s time to break out the barbeque, dust off the flip-flops, pop open a cold beer, and round up your friends. Summer's arrival also marks the beginning of the Copper River salmon season. Almost 300 miles in length, this wild, rushing river empties into the Prince William Sound at the town of Cordova, Alaska. Copper River salmon are strong and robust fish with high amounts of Omega-3 fatty acids, which are very heart-healthy. And, of course, there’s the flavor—Copper River salmon are among the richest and tastiest fish in the world; they’re like gold for salmon lovers. Make sure to stop by your local fish market to see what the buzz is all about.
For those lucky enough to get in on the Copper River salmon season, this recipe will be a sure hit on the barbeque.
Mango Cilantro Salmon
Four 8-ounce salmon fillets with skin on
Terrapin Ridge Orange Mango Sauce
1 bunched chopped cilantro
4 cloves garlic, minced
1 lemon cut into wedges
For your feast, mix together the orange mango sauce, the cilantro, and garlic in a spill-proof container. Then place salmon fillets in the mixture, making sure they are fully coated with sauce.
Let them marinate for about 1-2 hours, longer if enough time allows. Grill the salmon skin-side down on medium heat for five minutes, then flip and cook for an additional two minutes. Serve the salmon with fresh-squeezed lemon juice.
Along with your salmon try a spring greens salad and pasta. Combine spring greens with apples, walnuts, avocados, and goat cheese and dribble fresh lemon juice and olive oil on top to dress the salad. For a nice pasta side, cook ziti (or your favorite noodle) and toss with olive oil and parmesan cheese. Add some cut grape or cherry tomatoes for a little extra flavor, and don’t forget fresh ground pepper. The really nice thing about this recipe is that you can take out the frills and use just the sauce. Treat yourself to this season’s salmon dish or enjoy it with friends!
Briana Schultz was the executive chef and sushi roller with Montana Fish Company and MFC Catering.
