King Salmon and Halibut Brochette local stone fruit salsa and smoked pepper coulis

Ingredients

• Serves 4
• 4 wood skewers soaked in water one hour
• two 8 oz. king salmon fillets, cut into 2 inch chunks
• two 8 oz. pieces halibut, cut into 2 inch chunks
• 1/2 cup olive oil juice of one lemon
• 2 cloves garlic, minced
• 1 tablespoon each parsley and mint, chopped
• 1/2 teaspoon cracked pepper
• Stone Fruit Salsa, recipe follows
• Smoked Pepper Coulis, recipe follows
• Stone Fruit Salsa
• 1 peach, pitted and diced
• 1 nectarine, pitted and diced
• 1/2 medium red onion, minced
• 2 stalks green onion, minced
• 1/2 bunch cilantro, minced
• 1/2 red pepper, seeded and diced
• 1/2 jalapeno seeded and minced
• salt
• pepper
• 1 tablespoon olive oil
• splash sherry vinegar
• Smoked Pepper Coulis
• 1 head roasted garlic, peeled and garlic removed
• 1 small sweet onion, peeled, cut into quarters and roasted
• 1 chipotle pepper in adobo plus 1 teaspoon adobo
• one 12 ounce jar drained roasted red pepper (piquillo red pepper if possible)