Grilled Coho with Fresh Tomato & Basil

Every summer we look forward to the weeks when local tomatoes are at their very best. Add fresh basil, green onions, cucumbers, garlic, and Bariani Extra Virgin Olive Oil, and dinner practically makes itself. This simple grilled coho salmon recipe celebrates some of our favorite flavors of August and lets great ingredients do what they do best.

Grilled Coho with Fresh Tomato & Basil

Ingredients

2 coho salmon portions (8 oz each)
2 tablespoons Bariani Extra Virgin Olive Oil, divided
2–3 ripe local tomatoes, chopped, or halved if using cherry tomatoes
Handful of fresh basil, torn
2-3 green onions, thinly sliced
1 clove garlic minced
Juice of ½ lemon
Sea salt and freshly ground black pepper

Optional sides

Sliced cucumbers
Grilled summer squash
Roasted new potatoes
Crusty bread

Directions

Brush the salmon lightly with 1 tablespoon of Bariani Extra Virgin Olive Oil and season with salt and pepper. Grill over medium-high heat for about 3–4 minutes per side, depending on thickness, until the fish flakes easily with a fork.
While the salmon grills, combine the tomatoes, basil, green onions, garlic, and the remaining tablespoon of Bariani Extra Virgin Olive Oil, lemon juice, salt, and pepper in a bowl. Let the flavors mingle for a few minutes while the fish finishes cooking.
Spoon the fresh tomato mixture over the grilled salmon and serve with sliced cucumbers or your favorite seasonal vegetables. Don’t forget a slice of crusty bread to soak up every last drop of those summer juices.

One stop at the Los Ranchos Growers Market is all it takes to gather almost everything you need for this meal. Pick up ripe tomatoes, fragrant basil, green onions, cucumbers, and garlic, then stop by our table for your wild Alaska coho. We’d love to see you this Saturday! Come fill your market bag with fresh local ingredients, and let us help you bring a little Alaska to your dinner table.

Stay Well Fed,

Brenna & Kenny