I love Salmon and it is just such a beautiful product in British Columbia. It's never cheap if you buy the wild variety but, it is just so gorgeous and requires very little fussing.
You will need:
- 3-4 portions salmon
- 2 tbsp brown sugar
- 1/2 tsp salt
- lemon zest
- fresh lemon and lime for grilling
- 2-3 tbsp parsley
- 1 tbsp chives
- 2 -3 tsp lemon zest
- 3 tbsp olive oil
- salt and pepper
- thick aged balsamic vinegar (use your best quality here)
Step 2: I have sliced 3 pieces for two people. I sprinkled some brown sugar and salt all over top and covered with plastic wrap. Leave in fridge for 5-6 hours. Since I have not used a lot of salt I do not rinse the fish before grilling.
Step 3: Put slices on a piece of foil skin side down, which will go directly on your grill. This is a good way to remove the skin after it has cooked one side of your fish. I have used a bit of lemon zest on top of fish.
Step 4: to make your gremolata simply finely chop your parsley, chives, garlic, olive oil and lemon zest.
Step 5: while grilling your fish squeeze fresh lemon and lime over fish. Grill your fish on a medium grill and once you need to flip it you can slide a spatula under the skin and it will be left on the foil. If you want to eat it then grill it and keep it attached to the fish. I don't like the heads or skin left on fish so I remove it. (don't even get me started on Picky Pete!) This fish only takes a few minutes to cook.
Remove and serve topped with your parsley gremolata, a bit of salt and pepper and a drizzle of your best balsamic vinegar along with a nice salad.