Grilled Coho Salmon with Papaya Salsa

  • Duration:
  • Intended for: 4-6
  • Difficulty level: Easy
  • Prepares in: 3 steps
  • Comments: 0
  • Ingredients: 7
Published 1 recipe

"A Spectrum Culinary Arts Program graduate, Red Seal Chef, a Bachelor of Commerce degree from Royal Roads University, and over twenty years’ experience in the…

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  • Wild Coho Salmon Filets6 oz pieces (4-6)
  • Fresh Papaya1 good-sized fruit
  • Fresh Orange Juice4 tbsp
  • Olive Oil3 tbsp
  • Champagne Vinegar2 tbsp
  • Brown Sugar1 tbsp
  • Green Onions2 (chopped)
3 Steps to complete

1. Prepare the Grill

2. Grill Salmon

3. Prepare Salsa

Recipe Description

Planning a BBQ? Try this simple, fast, and delicious grilled coho and papaya salsa recipe from Chef Peter DeBruyn of Victoria’s prestigious Strathcona Hotel.

Best served with Red Rooster Chardonay or See Ya Later Ranch Pinot Noir.

Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!

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