Rosemary-grilled Wild Salmon with Summer Greens Rémoulade Sauce

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This super easy method of cooking salmon with the skin still attached results in a very juicy and flavorful fillet. The rosemary smoke from the grill gives the salmon a nice finish. The Summer Greens Rémoulade Sauce, full of healthy summertime goodness, lends a cool, bright note with its zesty lime juice, horseradish and Worcestershire sauce. This dish easily can be roasted in a 425° F oven, if you prefer.

Ingredients

Preparation

Remove the pin bones from the salmon. In a small bowl, combine olive oil, lime juice, salt and pepper. Brush half of the mixture over the salmon.

Place the rosemary sprigs in cold water and soak while preheating the grill to high heat or building a bed of coals.

Place the salmon directly on the hot grill, skin-side down, and surround it with the rosemary sprigs. Close the lid and cook for 12 to 15 minutes. The salmon should feel firm to the touch and the sections of fillet should just begin to slide apart when pressed with your finger. The center of the salmon will still be slightly translucent.

Scoop the salmon off its skin with a large spatula and transfer to a serving tray. Drizzle or brush with the remaining lime juice mixture. Cover it loosely with foil until ready to serve.

Accompany with Summer Greens Rémoulade Sauce, lime wedges and sprigs of fresh herbs.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at “6 Weeks to a Healthier You” in June 2013

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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