Grilled Wild Sockeye Salmon on Spring Salad
Courtesy of chef Jason Todd Rice
2-3lb Sockeye Salmon (1side, skinned & pin-boned)
2 Tbsp Casina Rossa Fennel & Salt
4 Tbsp Casina Rossa EVOO with Sicilian Lemon
1Tsp Piran Soline Fior di Sale
1Tsp Black Pepper, freshly ground
¼ lb Spring Greens
1 Fennel Bulb, shaved thin on a mandolin
¼ cup Baby Heirloom Tomatoes, halved
1 Lemon, cut in wedges
Cut the Salmon into equal portions, approximately 6oz each. Marinate with the olive oil, Fennel & Salt, and freshly ground black pepper. Set aside for at least 20 minutes.
In a large mixing bowl, toss the greens with a drizzle of the lemon olive oil, the shaved fennel and a bit of black pepper. Arrange the salad on a family-style platter with lemon wedges around the edges.
Place the Salmon, skin-side up, on a hot, well-oiled grill to get good grill marks on two angles; then turn over and finish cooking until just barely cooked through.
Place the Salmon pieces across the salad and garnish with a drizzle of the lemon oil and a just a touch more of the Fennel & Salt.