Rosemary-grilled Wild Salmon with Summer Greens Rémoulade Sauce
Serves: 4 to 6
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.
- 2-pound side of wild salmon, skin on Add to list
- 1/4 cup extra virgin olive oil Add to list
- 2 tablespoons fresh lime juice Add to list
- 1 teaspoon sea salt Add to list
- 1 teaspoon freshly cracked black pepper Add to list
- Rosemary sprigs Add to list
- Summer Greens Rémoulade Sauce Add to list
- Lime wedges, for serving Add to list
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, PCC Chef
Source: Demonstrated at “6 Weeks to a Healthier You” in June 2013