Serves 4
- 1 pound wild salmon filet or steak (skin on, pin bones out)
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped Walla Walla sweet onion
- 2 tablespoons minced garlic, sautéed
- 1/4 cup julienne carrot, blanched
- 1/2 cup chopped green olives
- 3 tablespoons Sweet Chile Sauce
- 1 tablespoon chopped chives
- 4 crostini, toasted and rubbed with garlic clove
- 4 new red potatoes, boiled
- 2 tablespoons sea salt
- 2 tablespoons argan oil (Moroccan nut oil)
- Kosher salt and freshly ground black pepper
- Prepare a hot, clean grill with indirect heat, about 400°F.
- In a medium sauté pan coated lightly with 2 tablespoons of extra virgin olive oil over medium heat, add onion, season with salt and pepper, and sauté until golden brown. Then put aside to cool in a medium bowl. Add the garlic, carrots, olives, remaining olive oil and Sweet Chile Sauce and combine well.
- Place salmon skin-side down on cutting board and spread olive tapenade mixture on top of filet. Place the salmon filet skin-side down over the indirect heat on the grill and close the lid. Cook for about 8 to 10 minutes, then remove with two large spatulas, leaving the skin on the grill.
- Place salmon on a platter and sprinkle with chopped chives. Cut potatoes into quarters, season with sea salt and drizzle argan oil over. Garnish with garlic crostini.
>>This recipe appears in
Episode #417.
>> For additional recipes and more, visit
www.ming.com
