Grilled Salmon con Pico de Gallo

Here is an appetizing way to present your Grilled Salmon. Start by grilling your wild-caught salmon meat side down, once the salmon has grilled 1/4 into the meat flip to skin side on the grill and finish grilling on skin side.  While the salmon is grilling on the skin side follow the following steps:

Season top side of salmon steak with, freshly minced garlic (one garlic clove per steak), Steak Montreal seasoning, add chopped cilantro, diced roma tomatoes, chopped Jalapeño chile, chopped Habanero chile, sprinkle a little cayenne pepper and allow the steaks to finish cooking.  Once the steaks are done add freshly squeezed lemon or lime juice over each steak.  Serve.

Ingredients:

2-Salmon steak (Wild-caught)
2-Garlic cloves
Steak Montreal seasoning or your favorite seasoning
1-Tbsp chopped cilantro
1-Tbsp diced Roma tomatoes
1/2-tsp diced Jalapeño
1/4-tsp diced Habanero
Cayenne pepper (optional) (I like the color it adds to the steaks) Substitute paprika if heat will be a problem.
1-lemon or 2-small limes

I hope you enjoy this recipe.

Note:  I do not add onion to the Pico de Gallo because the onion over whelms the salmon flavor.  Also, the Pico de Gallo will slightly steam on top of the salmon and the flavors from the Pico de Gallo marinates into the Salmon as it is grilling.

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