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Lilly’s Table

 
 
French bread
Mascarpone Creamed Greens
© Lillys-Table.com Photo of Grilled Salmon
 

Tags: Low-Glycemic Gluten-Free Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Salmon

from Grilled Salmon with Mascarpone Creamed Greens and Pink & Green Radishes, the Week of May 6, 2012.
View the previous or next recipe for this meal.

A hearty filet of salmon stands up to grilling, taking on char marks and flavor appropriate to its meaty pink flesh.

Ingredients

  • ¾ lb salmon, wild, filet, skin on one side
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 2 People

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Preparation Instructions

Heat the grill to high searing heat. For a charcoal grill, prepare half of the grill with high heat and the other with less coals and a bit cooler.

Pull out any small bones with tweezers from the salmon filet. Rub it gently with olive oil and a generous sprinkle of salt and pepper. Cut the salmon into 2-3 inch pieces, for a more elegant finished product or leave it whole to slice afterwards as we do, family style.

Place the salmon flesh side down without the skin. Cover the grill with a lid. Sear for about 2-4 minutes until char marks appear and the skin is sticking less to the grill. If using a charcoal grill, flip over the salmon and place in the cooler spot on the grill. If using a gas grill, flip it over in place and just reduce the heat to medium. Sear another 2-5 minutes until the salmon is cooked through. Just press into the center, it should feel firm, but not rock hard.