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King Salmon and Halibut Brochette local stone fruit salsa and smoked pepper coulis

Yields1 Serving

The best of the salmon is hitting your plate at Salty’s!

Serves 4
 4 wood skewers soaked in water one hour
 two 8 oz. king salmon fillets, cut into 2 inch chunks
 two 8 oz. pieces halibut, cut into 2 inch chunks
 1/2 cup olive oil juice of one lemon
 2 cloves garlic, minced
 1 tablespoon each parsley and mint, chopped
 1/2 teaspoon cracked pepper
 Stone Fruit Salsa, recipe follows
 Smoked Pepper Coulis, recipe follows
Stone Fruit Salsa
 1 peach, pitted and diced
 1 nectarine, pitted and diced
 1/2 medium red onion, minced
 2 stalks green onion, minced
 1/2 bunch cilantro, minced
 1/2 red pepper, seeded and diced
 1/2 jalapeno seeded and minced
 salt and pepper
 1 tablespoon olive oil
 splash sherry vinegar
Smoked Pepper Coulis
 1 head roasted garlic, peeled and garlic removed
 1 small sweet onion, peeled, cut into quarters and roasted
 1 chipotle pepper in adobo plus 1 teaspoon adobo
 one 12 ounce jar drained roasted red pepper (piquillo red pepper if possible)
 1 tablespoon olive oil
 salt and pepper to taste
Fish Prep

Skewer salmon and halibut alternately on soaked wood skewer. Lay in shallow pan. In a small bowl combine olive oil, lemon juice, garlic, fresh herbs and pepper. Stir to mix. Pour marinade over skewered fish and let marinade at least one hour. Grill.

Stone Fruit Salsa Directions

In a medium bowl combine all ingredients and toss to combine.

Smoked Pepper Coulis

Combine all ingredients in blender and process until smooth. To serve spread Smoked Pepper Coulis on center of plate, place grilled skewers on top and top with Stone Fruit Salsa.