Cooking Sockeye

Out of the many different kinds of salmon, sockeye is the most prized due to their succulent, bright-orange meat. Also known as red or blueback salmon, sockeye comes in anywhere between 24-33 inches and from 5 and 15 pounds. It is one of the smaller salmon species, but don’t discount it by its size. This fish packs quite the flavorful punch.

Of all species of salmon, sockeye have the strongest salmon taste to them. However, they also have a crab-like taste as well. They are not the fattiest salmon, but they are the firmest. This could be due to the longer migrating period. Because of this firmness, they have a tendency to overcook more than any other salmon.

When cooking with sockeye, it is important to take into consideration their aggressive flavor. Try complimenting it with light flavors. This recipe of Grilled Salmon with Avocado Salsa is the perfect fit for sockeye; a light flavor to complement a great taste.

Grilled Salmon with Avocado Salsa

For 4-6 people

Ingredients

2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper

Avocado Salsa

1 avocado; peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers; seeded and deveined, diced or sliced
juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
salt to taste

Instructions

Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well. Chill until ready to use.
Grill the salmon to desired doneness.
Serve the salmon topped with the avocado salsa, rice and patacones or plantain chips on the side.

If this recipe tantalizes your taste buds, check out another great recipe to try with Coho salmon.


«