Grilled Salmon with Minted Salsa

This is grilled salmon with personality. The minted tomato salsa borrows from both Mexican salsa ranchera and a Mediterranean herb sauce. Half the tomatoes get blanched and pureed for a smooth base, then diced fresh tomatoes, mint, scallions, and a kick of jalapeño get folded in for chunk and brightness.

Warming the salsa instead of serving it cold is the move that makes the dish work. A gently warm sauce ladled over hot salmon coats every flake without chilling the fish, while the herbs and chile keep the flavors lively.

Mint and salmon are an unexpected pairing, but mint cuts through salmon’s natural richness the same way lemon does. Use spearmint, not peppermint, for the right rounded, garden-fresh note.

Grill the fillets quickly and pull them just before they look done. Salmon keeps cooking off the heat, and the difference between perfectly silky and dry is about 60 seconds. Look for opaque edges with a slightly translucent center.

A drizzle of sour cream ties the heat of the chile and the herb to the rich fish without weighing it down.

Pro Tips

• Score the salmon skin lightly so it doesn’t curl on the grill.
• Brush the fillets with a thin film of oil instead of oiling the grate. Cleaner sear, less smoke.
• Peel the tomatoes by scoring an X on the bottom and dropping into boiling water for 30 seconds. Skins slip right off.
• Hold the salsa warm over very low heat. Don’t simmer or the fresh tomato pieces will collapse.

Variations

• Use cilantro instead of mint for a more traditional salsa profile.
• Stir in a squeeze of lime and a pinch of cumin for a Mexican leaning version.
• Swap salmon for trout or arctic char fillets.