Grilled Steelhead With Mango-Cucumber Salsa
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsps balsamic vinegar
2 Tbsps brown sugar
1/2 tsp fresh ground black pepper
1 Tbsp coarse ground Dijon mustard
1-1/2 lbs steelhead fillets
1 ripe, mango, peeled, seeded and chopped
1 Long English cucumber, peeled, seeded and coarsely chopped
1 Tbsp each of chopped fresh basil and mint
1 Tbsp balsamic vinegar
1 Tbsp rice wine vinegar
1/4 tsp crushed red pepper
Salt and pepper to taste
3 Tbsps olive oil
Combine mango, cucumber, basil and mint in a bowl. Mix together the vinegars crushed red pepper and salt and pepper. Slowly whisk in the olive oil until combined. Pour over the mango mixture and toss gently to coat. Chill until needed.
Combine orange juice, soy sauce, rice wine vinegar, balsamic vinegar, brown sugar, pepper and Dijon mustard in a shallow baking dish. Lay salmon flesh side down in the dish and let marinate from 2-4 hours.
Preheat grill to hot. Brush both sides of the steelhead as well as the grill rack with oil to prevent sticking. Grill steelhead flesh side down for 4-6 minutes or until firm and slightly caramelized. Carefully turn steelhead using 2 spatulas or a fish basket. Cook another 4-6 minutes or until steelhead is cooked through.