As always, we're deeply touched by having such a great turn-out year after year at our annual Fishtival event. We try our best each year to raise the bar; and we think this year, our grilling team did just that. 

Throughout the day, Josh Jensen, our very own in-house grill master, spent the day whipping up and demonstrating three recipes that he knew would get our customers buzzing. 

Jerk Salmon with Pineapple and Mango Salsa

 Ingredients:

2 mangoes, peeled and diced
1/2 pineapple, cored and diced
1 cup rinsed and drained canned black beans
3/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
3/4 teaspoon salt, divided
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
4 Wild Sockeye Salmon fillets, skin on
1 teaspoon olive oil

Preparation
Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

Salmon Ceviche

 Ingredients

1 8oz sockeye salmon portion, skin removed
½ Cup tomatoes, diced
½ Cup cucumber, diced  
½ Cup red onion, diced
1 avocado, diced
2 T pickled jalapenos, diced and 1 T of the juice  
2 T fresh cilantro, minced
7 limes, juiced
Salt and pepper, to taste

Preparation
Juice all limes into mixing bowl. Sm chop the salmon portion and add to mixing bowl with lime juice. Soak in lime juice for 30 – 40 minutes stirring occasionally. In another mixing bowl, add all other ingredients.  Remove salmon from the lime juice and add into the other mixing bowl. Cover and refrigerate. Best if allowed to rest for 2-3 hours before serving.   Yield- 4-5 servings

Grilled Scallops Kabobs

 Ingredients

Preparation
Mix lemon juice, oil, thyme, salt, and pepper. Cut scallops in half if over 1 inch in diameter.