- (1 pkg) Sockeye Salmon
- (1) Organic Romaine Lettuce Leaf
- (1) Organic Papaya
- (1) Organic Mango
- (1) Organic Kiwi
- (3) Organic Lemons
- (2 tbs) Organic Imported Extra Virgin Olive Oil
- (1 tbs) Honey 12oz.
- (1 pinch) Real Salt
- (1 pinch) Freshly Ground Five Peppercorn Blend
10" x 6" x 2" Himalayan Salt Block
Non-Contact IR Thermometer
Step 1 - Pre-heat the Himalayan Salt Block on the stove or grill for 15 - 20 minutes before grilling. You are looking for a surface temperature of 350 - 400 degrees. A non-contact IR thermometer is helpful to check the temperature. Be sure to read all safety information relating to proper heating and handling of the salt block before using.
Step 2 - Dice up the Papaya (1/3rd used for recipe), Mango, and the Kiwi and place into a mixing bowl. Next slice 1/3 lemon and juice into diced up fruit. Then add a pinch of salt and the honey and mix to incorporate. Cover bowl and place into refrigerator
Step 3 - Coat salmon fillet with olive oil and freshly ground five peppercorn blend on both sides
Step 4 - Coat surface of salt block with a light coating of olive oil, then place salmon fillet on top, skin side up and cook for 5 - 10 minutes, then flip and cook for an additional 3 - 5 minutes until your desired doneness is achieved
Step 5 - Assemble the dish by first laying the romaine lettuce leaf on the plate. Then slice six 1/4" thick lemon slices and place on lettuce leaf. Next squeeze some fresh lemon juice over the top of the salmon, then add the tropical fruit chutney to complete the dish! Serve and Enjoy!!!
Pit Master's Tip: Make sure you cook your salmon all the way through. I recommend using an instant read thermometer to check for an internal temperature of 145 degrees to verify its done.