photo by James Baigrie
Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.
Serves 6
Safflower oil or canola oil, for oiling the grill
1 russet potato, halved, for rubbing on the grill
One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an average sized salmon is about 3 pounds)
Juice of 1 orange
2 tablespoons olive oil
6 fresh basil leaves
3 or 4 sprigs fresh dill
Salt and freshly ground black pepper to taste
2 cups Fresh Tomato-Orange Chutney (recipe Follows)
Fresh herb leaves, for garnish
1. Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill. The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note: You can use a stovetop grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
2. Place the salmon on a piece of heavy duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
3. Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
4. Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the toil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note: The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
5. Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
Related recipe(s):
Speak Your Mind