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Grill to Save Bristol Bay

Savor Bristol Bay cedar grilling planks are now available for purchase from Fire & Flavor Grilling Co. All proceeds from cedar plank sales directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.

Water & Wine

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Sunrise Salmon

Courtesy Joel Chenet, Mill Bay Coffee&Pastries - Kodiak, AK

Yields 5 servings

10   3 oz pieces of boneless, skinless salmon fillet
5 slices of fresh pineapple, peeled and cored, or canned pineapple
1 small red onion, sliced thin
1 medium cucumber peeled and julienned
2 grapefruit, cut into segments, reserve juice
1/2 c white sesame seeds
1/2 c black sesame seeds
salt and pepper
1 T finely chopped cilantro
1/4 c canola oil
1 T hot sesame oil

  1. Season salmon pieces with salt and pepper. Coat half the fillets with white sesame seeds, the other 5 pieces with black sesame seeds.
  2. Combine canola oil, hot sesame oil, grapefruit juice, cilantro. Season with salt and pepper. Whisk and add cucumber, on­ion, and grapefruit. Set aside.
  3. Grease a nonstick pan. Saute pineapple slices until light brown (can also be done on a grill). Keep warm. In same pan, add a little canola oil, saute salmon slices one minute on each side.
  4. On a dinner plate, arrange a slice of pineapple, top with some of cucumber salad, place one slice of both white sesame and black sesame fillets on top and drizzle with dressing. Decorate with a fresh sprig of cilantro.