Prize salmon - salmon cooking contest

Sunset, August, 1996 by Linda Lau Anusasanan

About 1/4 cup freshly squeezed lime juice

1/4 cup packed minced fresh cilantro

Salt

6 salmon steaks (each about 1/2 lb. and 1 in. thick)

About 1 tablespoon olive oil

Grated lime peel and lemon peel

1. Soak wood chips in water at least 15 minutes.

2. Coarsely chop pineapple to make about 3 cups. Stem, seed, and coarsely chop jalapeno.

3. In a blender or food processor, combine tomatillos, jalapeno, and 1/4 cup lime juice. Puree until smooth. Pour mixture into a bowl; stir in pineapple and cilantro. Add more lime juice and salt to taste. (If making ahead, cover salsa and let sit at room temperature up to 1 hour.)

4. If using a charcoal grill. Prepare a solid single layer of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Sprinkle drained wood chips over coals; set grill 4 to 6 inches above.

If using a gas grill, place drained wood chips in a small, shallow foil pan in a corner of the barbecue; set grill in place. Turn heat to high, close lid, and heat 10 to 15 minutes.

5. Brush both sides of salmon with oil. Lay fish on grill; cover barbecue. Cook, turning once, just until salmon is barely opaque in thickest part (cut to test), 6 to 8 minutes total. Transfer fish to serving platter, Spoon salsa over top. Garnish with lime peel and lemon peel.

Per serving: 398 cal., 38% (153 cal.) from fat; 46 g protein; 17 g fat (2.5 g sat.); 14 g carbo.: 101 mg sodium; 125 mg chol.

AWARD OF EXCELLENCE

Oriental Fish and Chips

Prep and cook time: About 1 hour

Notes: For his striking presentation, Tom Cain encircles the potato-encrusted fish with a confetti of red and yellow bell peppers topped with steamed asparagus spears brushed with olive oil and browned under the broiler.

Makes: Serves 4

1 each red, purple, and Yukon gold thin-skinned potatoes (each about 3 oz. and 2 in. wide)

2 tablespoons butter or margarine

2 onions (about 6 oz. each), thinly sliced

1/2 teaspoon soy sauce

Salt and freshly ground pepper

1 salmon fillet (about 1 1/4 lb.), skinned

1/2 teaspoon ground coriander

2 tablespoons prepared horseradish

2 tablespoons coarsely chopped cilantro

2 tablespoons mayonnaise

1/2 teaspoon Asian sesame oil

4 teaspoons prepared wasabi

1 tablespoon toasted sesame seed

Fresh cilantro leaves

1. Slice potatoes on a vegetable slicer 1/8 to 1/16 inch thick. Fill a 10- to 12-inch frying pan with about 1 inch of water. Bring to a boil over high heat. Drop the potatoes in water; cook just until barely tender to bite, 5 to 6 minutes. Remove the potatoes from pan, and drain.

2. Rinse pan. Melt butter in pan over medium-high heat. Remove 1 tablespoon butter and reserve. Add onions and cook over medium-high heat, stirring often, until onions are tinged with brown, about 15 minutes. Stir in soy sauce. Add salt and pepper to taste.

3. With tweezers, pull out and discard any bones from salmon. Rinse fish; pat dry. Quarter fillet. Sprinkle the 4 pieces lightly with salt, pepper, and 1/4 teaspoon of the coriander.

4. Mix horseradish, chopped cilantro, mayonnaise, sesame oil, and remaining 1/4 teaspoon coriander. Spread 1 teaspoon wasabi on all sides of each fish piece, then liberally spread a quarter of the horseradish mixture over wasabi.