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Grilled Ancho Keta Salmon with Charred Pepper Salsa
Recipes
Grilled Ancho Keta Salmon with Charred Pepper Salsa
4 servings
55 minutes total (Active 35 minutes)

Ingredients

  • 1 tablespoon brown sugar
  • 2 teaspoons ancho (or chili) powder
  • 2 ¾ teaspoons adobo seasoning, divided
  • 1 ¾ lb skin-on Keta salmon fillet
  • 1 small yellow onion
  • 1 medium poblano pepper
  • 1 medium red bell pepper
  • 1 medium jalapeño pepper
  • 4 medium plum tomatoes
  • 2 tablespoons canola oil, divided
  • 3 limes, for juice/wedges
  • ¾ cup water
  • ½ bunch fresh cilantro
  • 8 street taco flour tortillas
  • 1 ripe Hass avocado

Steps

    1. Preheat grill on medium-high. Combine in small bowl: brown sugar, ancho powder, and 2 teaspoons adobo until blended. Rub flesh side of salmon with spice mixture (wash hands); chill 30 minutes.
    2. Meanwhile, quarter onion. Place onions, peppers, and tomatoes in large bowl. Add 1 tablespoon oil and toss to coat. Place vegetables on grill and cook 8–10 minutes, turning occasionally, until charred and crisp-tender. Remove from grill and let stand to cool.
    3. Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges. Remove stems and seeds from peppers. Chop onion coarsely; quarter peppers and tomatoes. Combine vegetables, lime juice, water, cilantro, and remaining ¾ teaspoon seasoning in food processor bowl. Pulse until finely chopped.
    4. Reduce grill temperature to low. Rub salmon skin with remaining 1 tablespoon oil. Place salmon skin-side down on grill and close lid. Grill 14–18 minutes without flipping until center of salmon flakes easily and is 145°F.
    5. Place tortillas on grill and cook 30 seconds on each side or until marked and warm. Halve avocado, scoop out flesh, and slice thinly. Place salmon on serving platter; arrange lime wedges, avocados, and tortillas around it. Serve with charred pepper salsa on the side.
    Chef's Tip: Fish without skin can still be cooked on the grill with this technique.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 550, Total Fat 21g, Sat Fat 4g, Trans Fat 0g, Chol 160mg, Sodium 1500mg, Total Carb 38g, Fiber 4g, Total Sugar 10g, (Incl. 3g Added Sugars), Protein 50g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 25%