Chipotle-glazed Alaska salmon with Northwest cherry firecracker salsa

Published 12:50 am Tuesday, July 4, 2006

4 Alaska salmon fillets (6-8oz each) skin on or 1 Alaska salmon side (1 1/2-2 lbs)

Olive oil, for brushing

1 tsp kosher salt

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2 tsp lemon pepper seasoning


1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup Jose Cuervo Golden Margarita

1 TBS packed brown sugar

1 tsp chipotle chili powder


2 cups pitted fresh sweet northwest cherries, halved

1 small yellow bell pepper, seeded and chopped

1/2 cup chopped green onions

1 small jalapeno pepper, seeded and finely chopped

1 TBS Jose Cuervo Golden Margarita

1 TBS olive oil

1/2 tsp chipotle chili powder

1 tsp kosher salt

To make glaze, blend melted butter, margarita, brown sugar and chili powder in bowl and set aside.

For salsa, in large bowl combine cherries, bell pepper, onions and jalapeno. In small bowl whisk together margarita, olive oil, chili powder and salt. Pour over salsa and stir to blend. Set aside (can be served chilled or at room temperature).

Heat grill to medium-high heat. Brush both sides of salmon with olive oil. Sprinkle flesh side with salt and lemon pepper. Grill salmon flesh side down 8 to 10 minutes per inch of thickness. Turn over halfway through cooking time. Brush salmon with glaze during the last 1 to 2 minutes of grilling. Cook until fish is opaque throughout.

Pour any unused glaze over salmon and serve with salsa.

Makes 4 servings.