Salmon is a versatile fish that can be cooked in any number of ways. Ample Bites likes Grilled Salmon the best. Other preparations include smoked, poached, planked, and salmon burgers or patties.
Grilled Salmon with a light coating of good olive oil, sea salt, and fresh ground black pepper brings out the essence of the main ingredient.
4 8-oz salmon fillets
2 Tbsp good extra-virgin olive oil
Freshly ground black pepper
Heat you grill to a high temperature.
Brush the salmon with the olive oil and season with the sea salt and pepper.
Place the fillets skin side down on a clean, hot grill grate. Close the grill and cook for 3 to 4 minutes. Flip the fillets over, cover the grill again and cook for an additional 2 to 3 minutes for medium well done. If you wish to check the temperature of the fish it should read about 140F.
A perfect side dish for Grilled Salmon is a Warm Cherry Tomato Salad. The salad is light and fresh. The acidity of the tomatoes work well with the simple, meaty flavors of the fish.
Warm Cherry Tomato Salad
(Courtesy of Super Suppers Cookbook, Judie Byrd, 2006)
Serves 4 to 6
2 Tbsp extra-virgin olive oil
2 tsp minced fresh garlic
2 pints cherry tomatoes
6 green onions, bias-sliced, or ½ cup finely chopped onion
2 Tbsp red wine vinegar
1 tsp Kosher salt
½ tsp freshly ground black pepper
½ cup chopped fresh parsley
Preheat oil in a large skillet over medium-high heat. Add garlic, cook and stir for 2 minutes.
Add tomatoes and green onion, cook and stir until tomato skins begin to burst. Stir in vinegar, salt and pepper. Remove skillet from heat. Add parsley, toss to combine.
An added plus for both the Grilled Salmon and the Warm Cherry Tomato Salad is the simple preparation. Both dishes can be completed in less than 30 minutes, which makes them perfect for a middle of the week dinner.