Ancho chili powder, chipotle chili powder and fresh jalape脙卤o pepper combine to give the salmon a threechili taste.
Those types of chili powder are sold in the bottled herb and spice aisle of many supermarkets.
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes: 4 to 6 servings
2 Tbsp olive oil, plus some for brushing
1 (2 1 /2 lb.) whole pink salmon
1 /2 small to medium onion, halved and thinly sliced
1 large garlic clove, halved and thinly sliced
2 tsp finely grated lime zest
3 Tbsp lime juice
1 Tbsp brown sugar
1 tsp ancho chili powder
1 tsp chipotle chili powder
1 large jalape脙卤o pepper, quartered lengthwise, seeded and thinly sliced
1 /4 cup chopped cilantro or thinly sliced green onion
Preheat barbecue to medium-high (temperature in the chamber should be about 450 F). Slightly overlap three, two-foot long sheets of aluminum foil and set on a work surface. Brush the centre of the foil with a little olive oil.
Rinse the salmon with cold water and pat dry. Trim off a little from the head end of the fish, creating a clean line. Now trim off the tail and fins.
Set fish, lengthwise, in the centre of the foil. Make 1 /2-inch deep slits into the top of the fish, spacing them inches about 1 1 /2 apart. Stuff the fish with the onion and garlic.
Combine the 2 Tbsp olive oil, lime zest and juice, brown sugar, chili powders and jalape脙卤o in a small bowl. Spoon the mixture evenly over the salmon. Fold the foil over the salmon and crimp at the top to seal. Place the foil package on one side of the barbecue and turn the heat off directly underneath it, leave the other side set at medium-high. Close the lid and cook 25 minutes, or until the fish is cooked (see story for advice on gauging doneness).
Open the foil and carefully transfer the salmon to a platter. Carefully pour any juices in the foil over top.
Sprinkle with cilantro or green onion and serve.
Roast Pink Salmon with Homemade Tartar Sauce
Make a nice summer meal by serving the fish with small boiled potatoes, corn on the cob and a green or caesar salad.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Makes: 4 to 6 servings
2 /3 cup mayonnaise
3 Tbsp finely chopped sweet mixed pickle
1 tsp finely grated lemon zest
1 Tbsp lemon juice
1 tsp hot pepper sauce, such as Tabasco
1 green onion, thinly sliced
1 tsp Dijon mustard
1 (2 1 /2 lb.) whole pink salmon
1 /2 small to medium onion, halved and thinly sliced
1 large garlic clove, halved and thinly sliced
2 Tbsp olive oil
2 Tbsp lemon juice
1 /4 tsp paprika
? salt and freshly ground black pepper to taste
Make the tartar sauce by combining first seven ingredients in a small bowl. Cover and refrigerate until needed. Sauce can be made several hours before needed.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
Rinse the salmon with cold water and pat dry. Trim off a little from the head end of the fish, creating a clean line. Now trim off the tail and fins.
Set fish on the baking sheet. Make 1 /2-inch deep slits into the top of fish, spacing them about 1 1 /2 inches apart.
Combine oil, lemon juice and paprika in a bowl.
Brush this mixture on the fish; season with salt and pepper.
Roast salmon 25 to 30 minutes, or until just cooked through (see story for advice on gauging doneness).
Carefully transfer salmon to a serving platter and serve with the tartar sauce.
MAPLE WHISKY PINK SALMON STEAKS
This recipe requires you to cut a pink salmon into steaks. Use a sharp knife.
Preparation time: 15 minutes
Cooking time: 12 minutes
Makes: 4 servings
2 Tbsp Scotch, Canadian whisky or bourbon
2 Tbsp maple syrup
1 Tbsp olive oil
1 Tbsp lemon juice
2 tsp Dijon mustard
1 (2 lb.) whole pink salmon
? salt and freshly ground black pepper to taste
1 Tbsp. chopped parsley
? lemon slices for garnish
Combine first five ingredients in a bowl. Cover and set aside. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Rinse the salmon with cold water and pat dry. Trim off a little from the head end of the fish, creating a clean line. Now trim off the tail and fins.
Set fish on a cutting board. Cut the fish, at a slight angle, into oneinchthick steaks; you should get eight. Set the steaks on the baking sheet. Spoon the whiskey mixture over the fish; season with salt and pepper. Bake the fish 12 minutes, or until just cooked through. Arrange fish on a platter or individual serving plates. Drizzle with pan juices, sprinkle with parsley, garnish with lemon and serve.
