YIELD: 16 servings
16 each salmon fillets, 4 ozs. each
2 tsps. kosher salt
2 tsps. freshly-ground black pepper
3 each lemons, cut into fillets
3 each limes, cut into fillets
3 each oranges, cut into fillets
3 Tbsps. shallots, finely chopped
1 Tbsp. garlic, minced
1 Tbsp. fresh ginger, minced
6 each limes, juiced
1 cup olive oil
1/2 bunch cilantro, chopped
1 tsp. kosher salt
2 each small jalapeño chiles, finely minced
- Place garlic, ginger, shallots, jalapeños and salt in a bowl. Mix in lime juice and gradually stir in the olive oil. Add citrus fillets and adjust seasoning to taste.
- Season salmon fillets and grill criss-cross on the grill until just opaque in the center. Cool salmon and serve with salsa.
Recipe from Ludger Wessels, Executive Catering Chef, Harvard University, Cambridge, Mass.