There is nothing like the flavor of grilled salmon. The caramalization that occurs from the natural sugars in the flesh of the salmon, bringing those beautiful char marks to the surface of this great fish. We have found that finding the freshest and organic qualities of salmon produce the greatest in flavor and texture.
There are two places I have found amazing salmon, besides the ones we tasted in British Columbia. One being Sgambaro’s, usually found at Mothers Market or at the Italian Center shop. The other being the one we prepared in this recipe bought at Sunworks Farm’s stand at Mothers Market downtown Edmonton. I like the Atlantic Salmon, it is a bit lighter in taste, as opposed to the stronger flavored Sockeyed salmon. Atlantic salmon is lighter in color too, and what I like is its succulent flaky nature when cooked right. The juices dripping as you pull the strands apart and that buttery texture as it hits your palate and it just melts in your mouth. The best way for me is cooking it medium and also cutting the salmon pieces to even out the different thicknesses. There is the cedar plank salmon which is done also on the barbecue where you cook the fish on a cedar plank that has been soaking in water overnight which prevents it from burning while on the grill, very interesting flavor with this type of cooking. Another way would be to use a bamboo steamer, equally as delicious. I guess it could be an endless journey if you are creative. For tonight we are sticking to the basics of grilling. Simple marinated in olive oil, mayo, dill, elevating this fish’s already wonderful profile, served with grilled zucchini, and a fresh mound of mixed greens, tossed in olive oil, salt and pepper. This allows us to taste the greens we are eating, and for color some oven roasted cherry tomatoes, sweet juicy morsels of flavor. I love to take the grilled zucchini put some greens on top, and then a forkful of salmon and putting it all in one mouthful and slowly taste each layer one taste after another. My mother said that I always played with my food. Maybe now I have put it to good use. So get that grilled fired up and try this dish, you won’t be disappointed, also be creative and play with the recipe, that is the joy and freedom of life to be able to create without restriction.
- 16 ounces of fresh organic Atlantic salmon
- 3 tbsp extra virgin olive oil
- 2 teaspoons dried dill
- 1 tsp dried oregano
- 1 tsp minced fresh parsley
- 1 tbsp mayonnaise
- 1 tbsp green onion minced
- 4 cups organic salad greens
- 2 small organic zucchini
- 1/2 cup organic cherry tomatoes
- 1/2 cup castelvetrano green olives
- Cut salmon into 4 equal pieces approx 4 ounces, each.
- For marinate mix 1 tbsp olive oil, salt, pepper, dill, mayo, green onion.
- Coat both sides of salmon leaving skin side up and marinate over night.
- Wash and cut zucchini into circles about 1/8 inch thick.
- Toss with 1 tbsp of olive oil, salt and pepper.
- Preheat cast grilling pan.
- Place zucchini on grill and cook for about 3 minutes a side, or until grill marks appear.
- Take off grill set aside.
- Toss cherry tomatoes in olive oil, oregano, salt, and pepper.
- In a 400° F oven roast cherry tomatoes till slightly browned. Set aside.
- Preheat barbecue to 400°F.
- Place salmon on grill, skin side down.
- Grill for about 4 minutes and turn 180 degrees and grill for an additional 4 minutes.
- Turn salmon over and repeat cooking as above.
- Take off grill and let stand for 5 minutes.
- Toss salad greens with 1 tbsp olive oil, salt and pepper.
- Place salad greens on a plate.
- Top with salmon.
- Place some zucchine beside the salmon and top with cherry tomatoes.
- Finish with some olives on the side and a dusting of minced parsley.
- Serving Size: 4 servings
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