This dish is based on a recipe from one of last summer’s issues of Bon Appetit. I was flipping though it for inspiration when the picture caught my eye. My dish is Grilled Salmon with Pineapple-Jicama Salsa, which uses salmon instead of the halibut called for in the original and eliminates the step of preparing a tostada, though corn tortillas are still a nice accompaniment. The thing that really made me want to try this was the salsa, a combination of pineapple, red onion, jicama and peppers. It sounded fresh and delicious, in addition to being colorful. Since it’s spring, fresh flavors and the chance to fire up the grill are definite pluses when it comes to dinner.

If it’s not quite warm enough in your area to use the barbecue, you can always make the salsa and serve it alongside non-grilled fish, fish tacos tacos, or simply with corn chips. The salsa is excellent and versatile. You can use either canned (in juice, not syrup) pineapple or fresh and, though the recipe calls for Serrano chilies, you can substitute any kind you like. I used hot green chili's, but I used more than the original recipe called for because they are milder than Serranos. I also chose to use less cilantro. Once all the chopping for the salsa was done, the rest of the meal came together in minutes. If you’re worried about the amount of time that all the chopping will take, you can make the salsa in advance and store it in the fridge for a few days.

Grilled Salmon with Pineapple Jicama Salsa
(adapted from Bon Appetit)

Pineapple-Jicama Salsa
1 1/2 cups diced peeled pineapple
1 cup diced peeled jicama
1/2 cup diced red onion
2-3 tbsp chopped fresh cilantro
Juice of one line
1/4 cup diced green chilies
salt and pepper, to taste

Once everything is diced, put it all into a large bowl and stir it around. Add a pinch of salt and pepper, taste, and add more if necessary. Store covered, in the refrigerator. You’ll be tempted to eat it if you leave it sitting out. Trust me.

Grilled Salmon and Zucchini
2-3 tbsp olive oil
1-2 teaspoons chili powder (to taste)
3 zucchini, each cut lengthwise into 4 or 5 slices
1-1 1/4 pound salmon fillets
salt and pepper
Corn tortillas (optional)

Combine the olive oil and chili powder in a small bowl. Only use as much chili powder as you feel comfortable with. For some, 2 teaspoons with make the salmon too spicy, so use your best judgment. Brush the oil onto the salmon and the zucchini slices, but go easy on the zucchini, since you don’t want them to be too oily. Season everything with salt and pepper and take it out to the barbecue. Once your barbecue is heated up and very hot, lay out the zucchini and place the salmon skin side down. Cook for about 4 minutes, then flip everything over to cook for 4 more minutes. If your salmon fillets are small, they may only need about three minutes. Mine were two large ones that weighed about ½ pound each.

Plate salmon and zucchini, then top salmon with a large spoonful of salsa. Serve with corn tortillas to make fish tacos, if desired.  I also recommend serving the meal with margaritas, but that's a personal decision.

[Photos by Nicole Weston]