TKO

I love salmon. I think I've perfected a certain rendition of it here.

two salmon fillets (I have been using them with skin off, but it's your call).

slather fillets with olive oil, wait five minutes, then drip plenty of fresh squeezed lime. Wait a few minutes, then turn to make sure they're covered. Next, salt (fresh ground sea salt) and pepper (fresh cracked is the best) to taste. Cover generously with Dill. Finish off with a nice dose of ground garlic. Let these fillets sit out for about 20 minutes (slightly above room temp), turning them often to spead the flavor. Turn the grill on high.

Meanwhile, slice Romaine lettuce, thin slivers of green bell pepper, and thick slivers of mango. Organize on plate, then top with thin sliced red onion, small tomatoes and gorgonzola (also use toasted pine nuts if you have them). Grind fresh pepper on top. Place in the fridge to cool.

Meanwhile, bake two large potatoes in the microwave for about 8 - 10 minutes (make sure to poke holes in them, and turn them once at about 7 minutes). Take them out, slice them in half lengthwise. Take a small spoon, and remove the inner part of the potatoe, leaving just the skin intact. Place all the insides in a large bowl. Add a tablespoon of butter, a 1/2 cup grated cheese, sliced green onions, salt, pepper and garlic, and mash, mash, mash. Spoon the stuff back into the potatoe skins. Arrange the potatoes in a baking dish (you should coat the dish with butter or olive oil first), then grate cheese on top of the concoction. Turn the oven on broil and put the potatoes in.

Now, the fish should be ready to hit the grill. I like a hot grill, which burns the fish a bit, but not too much. Lay them down and close the lid. Time for about 3 minutes. Come back out, flip and time another 2-3 minutes. Note that timing is key with fish. Too long and it will burn and dry. Too short and it will be sushi. You will probably need to experiment, but 5-6 minutes is usually good for a 1 1/2 inch thick salmon fillet. Overcooked fish sucks, so leave it a bit moist and colored inside. Take the fish from the grill and arrange on two plates.

Bring inside. Top the salmon with thin sliced red onions, my pinot-blueberry glaze, then gorgonzola. Add two halves of the potatoe (which should be browned by now).

Serve the salad and fish at the same time. Enjoy!

~ Brock