Email to Cat      

King Salmon a la Nicoise

Source of Recipe


Kevin Davis






List of Ingredients



• 4-lb. side of king salmon, skin on
  
• 4 medium tomatoes, seeded and julienned
  
• 1 small red onion, julienned
  
• 1 Tbsp finely chopped garlic
  
• 1/4 lb. sliced button mushrooms
  
• 1 small bulb fresh fennel, shaved
  
• 10 oil-cured olives, pitted and halved
  
• Juice of 4 lemons
  
• 4 ounces dry white wine
  
• 1 small bunch basil leaves, julienned
  
• 2 Tbsp unsalted butter, softened
  
• 2 Tbsp extra-virgin olive oil
  
• Kosher salt and freshly ground black pepper
  
• Nonstick spray
  






Instructions



1. Preheat grill to medium-low. Score the flesh side of the salmon with diagonal incisions spaced about an inch. Now go back the other way, taking care not to pierce the skin of the salmon. Place the fillet in a non-reactive shallow pan.
   
   
2. In a stainless steel mixing bowl, add the next 11 ingredients and season generously with salt and pepper. Turn fillet over and season with salt and pepper. Place the vegetable mixture on the flesh side of the fillet and pack gently to ensure it stays in place.
   
   
3. Spray the grill with nonstick spray and place salmon on the grill, skin-side down, and cover. Cook the fish to desired doneness. Do not turn the fish. The cooking time will vary according to the thickness of the fish and the temperature of the grill. It will take about 12 to 14 minutes, though, for medium-rare. When done, remove from grill with two spatulas onto a large serving platter. Serve immediately.
   
   Serves 6