Barbecue glazed Copper River coho salmon with sides

Published: Wednesday, Sep. 5, 2012 - 12:00 am | Page 2D

Serves 6

Recipe by Orca Adventure Lodge chef Jeremy Storm.


6 portions Copper River coho filet, skin on (about 2-3 pounds)

1 tablespoon blended olive oil (pomace)

Salt and pepper to taste

4 ounces pineapple chipotle barbecue sauce (recipe below)


Preheat and season grill.

Rub both sides of salmon fillet with oil, evenly coat with salt and pepper and brush with barbecue sauce.

Place fillet on grill, flesh side down, for 3-5 minutes, flip, baste with additional sauce and allow to grill for an additional 3-5 minutes or until flesh is opaque and begins to flake when pressed.

Remove from grill to serving platter. Skin may be grilled and basted with more sauce until crisp and charred (a great addition to the dish).

Serve with roasted corn and black bean relish and collard greens (recipes below).

Braised collard greens


1 1/2 quarts chicken stock or broth

1 smoked ham hock

4 pounds collard greens, rinsed and trimmed

1/2 teaspoon red pepper flakes (optional)

1/4 cup apple cider vinegar

1 tablespoon butter

Salt, pepper and Tabasco to taste


Place the stock and the ham hock in a large pot with a tight-fitting lid. Bring to a boil.

Lower the heat to very low and simmer, covered, for 30 minutes.

Add the collards to the pot. Simmer covered for about 2 hours, stirring occasionally.

Add the butter and simmer covered for 30 minutes.

Roasted corn-black bean relish


3 ears fresh white corn, in the husk

One 15-ounce can black beans, drained and rinsed

1 vine-ripe tomato

1 bunch finely chopped cilantro

5 green onions, finely sliced

1 small red onion, seeded and small diced

1 red bell pepper, seeded and small diced

1 tablespoon minced garlic

1/4 cup lime juice

1 avocado, peeled, pitted, and small diced

2 tablespoons olive oil

1/2 teaspoon ground coriander

Salt and pepper to taste


Roast the corn in husks in a 375-degree oven until husk in medium brown in color, about 15 minutes. Allow to cool, remove husk and cut kernels from ear.

In a large mixing bowl, gently combine all ingredients and adjust seasoning as desired.

Pineapple chipotle barbecue sauce


1 tablespoon butter

1/2 onion, rough chopped

1/2 fresh pineapple, rough chopped

1 teaspoon chopped garlic

1 1/2 cups ketchup

1 teaspoon tomato paste

3 tablespoons brown sugar

3 tablespoons molasses

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon liquid hickory smoke flavoring

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chipotle powder

1/2 teaspoon cumin

1 teaspoon ground black pepper

1 tablespoon paprika

1 teaspoon ground coriander


In a saucepan, slowly sauté the chopped onion and pineapple in butter until caramelized. Add remaining ingredients. Simmer for about 20 minutes. Allow to cool, then purée in kitchen blender, food processor, or with an immersion blender.

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