Joanne Weir Follow @ChefJoanneWeir

Bamboo Salmon with Mango-Avocado Salsa

Bamboo Salmon with Mango-Avocado Salsa

Serves 6


Bamboo Salmon
1/2 cup freshly squeezed lime juice (3 limes)
1 1/2 pounds fresh wild salmon,
cut into 1-inch chunks
1 tablespoon olive oil
Salt and freshly ground
black pepper
Lime wedges, for garnish
Fresh cilantro sprigs, for

Mango-Avocado Salsa
2 large, ripe mangoes
2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice
1/2 to 1 jalapeño, seeded and minced
1/2 small red onion, diced
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
3 tablespoons blanco tequila
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and freshly ground pepper


Place the lime juice in a container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.

To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting to, but not through, the skin.

Now slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeño to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper.

Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.

Place 2 skewers on each serving plate and scoop a large spoonful
of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.