2 Servings
Wild Salmon Ingredients:
- 2 salmon filets, 6-ounce each, skin on
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Instructions:
Preheat oiled grill to 450 degrees.
Season both fillets with salt, pepper and olive oil.
Place salmon on the grill, skin side down.
Cook for 6 to 8 minutes, if the skin sticks leave it for another minute or two. It will come off easily as the skin crisps.
Flip salmon and cook for another 1 to 2 minutes to add color.
When salmon reaches 125 to 130 degrees, pull off the grill and let rest for 2 to 3 minutes.
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Roasted Fennel Ingredients:
- 1 fennel bulb, cut into 6ths
- 1 ounce olive oil
- ½ teaspoon kosher salt
Instructions:
Preheat oven to 350.
Toss ingredients together and pour into a baking dish.
Roast until fennel is fork tender and slightly caramelized, about 15 minutes.
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Herbed Potato Ingredients:
- 10 ounce fingerling potatoes, washed and cut in one-inch thick pieces
- 1 garlic clove, smashed
- 1 Tablespoon parsley, chopped
- 1 Tablespoon thyme, chopped
- 1 Tablespoon oregano, chopped
- ¼ cup extra virgin olive oil
- 2 teaspoon salt
- ½ teaspoon black pepper
- 2 cups baby arugula
Instructions:
Preheat oven to 350 degrees.
Toss potatoes with garlic, herbs and oil. Pour into a baking pan.
Roast until potatoes are fork-tender and golden in color, about 20 minutes.
Place cooked potatoes in a large bowl and toss with fresh arugula.
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Salsa Verde* Ingredients:
- 1 bunch parsley, rinsed and finely chopped
- ½ bunch cilantro, rinsed and finely chopped
- ¼ cup mint, finely chopped
- 1 Tablespoon capers, chopped
- 1 teaspoon fresno pepper, small dice
- 1 lemon, zested and juiced
- 2 teaspoons garlic, minced
- 1 Tablespoon Dijon mustard
- 1 cup extra virgin olive oil
- ½ teaspoon black pepper
- 2 teaspoon salt
Instructions:
Make sure all herbs are finely cut and then add them to a bowl.
Add the rest of the ingredients and whisk together thoroughly.
Taste and adjust seasoning if necessary.
*You can do this step ahead of time and set aside
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Put It Together and Serve:
Using a large serving platter, place roasted potatoes and arugula on one side of platter.
Place roasted fennel pieces on top of potatoes.
Lay grilled fish on top of potatoes and fennel.
Pour salsa verde over the fish and serve.