This King Salmon with Peas and Mint recipe will have you firing your grill up rain or shine, snow or sleet. This is the fish you need to be cooking.
Can you smell that? On your ride home with the car window cracked, it’s there the far off smell of grills firing up. On your walk around the block, the aroma of freshly lit charcoal is calling out to you. Winter has finally started to subside and with as long as this one has been, there is going to be no time wasted digging out the grills. With temps approaching hot this weekend, and a little sun burn staining my shoulders, I cleaned the grill grates on my smoker, charcoal grill, and gas grill and got to grilling. It was glorious.
If you are looking for a little grill inspiration this year, flip through a fresh copy of Grill to Perfection, on the shelves of your local book store at the beginning of April. It has a great selection of all things back yard barbecue finger licking good from the pit masters Andy Husbands and Chris Hart. For the home cook looking to step up the neighborhood picnic this year and offer a little something more than weenies and frozen patties, this book has it. Flavor is bursting off of every page and just waiting to be sampled. With step by step tutorials, seasonal recipes, and even vegetarian options (which can be really hard to find in grilling books) this one is guaranteed to be smeared with sauce and have a few pages stuck together with much loved use by the time the first snow comes back around.
What is the difference between King Salmon and other salmon?
King Salmon, also know as Chinook Salmon, are by far the largest salmon. With record catches of over 100 lbs, it need enormous stretches of open ocean, and years of time to grow to maturity before returning to the river it was spawned in to complete the cycle of life. Only available wild caught, they range from the US West Coast to Japan, and are prized everywhere they are caught.
If you’ve tried my King Salmon with Peas and Mint recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
I am seriously in to salmon these days. The folks at Copper River in Alaska had me up to fish for my own, and I am totally hooked. Try these recipes out, I can’t get enough!
- 24 oz salmon fillets - skinned and de-boned
- Salt and Pepper
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 garlic cloves - minced
- 2 cups blanched peas - thawed
- 2 cups whole milk
- 30 fresh mint leaves
- 1 tbsp whole grain mustard
- Tabasco sauce to taste
Make the mint sauce:
- Heat the olive oil over medium-low heat. Add the garlic and cook until dark brown, about 2 to 4 minutes, stirring often to avoid sticking.
- Spoon into blender. Add the peas, milk and mint. Blend until smooth. Add in the mustard, Tabasco, salt and pepper and store until ready to cook fish
Make the Salmon
- Heat a grill to medium heat and oil grates.
- In a small saucepan, heat the pea sauce until slightly thickened and beginning to bubble.
- Drizzle the salmon with oil and season with salt and pepper. Grill for 8 to 10 minutes, flipping halfway through cook time, until done and easily flaked with a fork.
- Serve salmon over pea sauce.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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