Grilled Salmon Fillets with a Lemon, Dill and Garlic Sauce

Grilled Salmon with Garlic, Lemon Dill SauceThis recipe calls for using a grill. If you do not have one, or wish to not grill the fish altogether, you can prepare it either in the oven under the broiler for 5-10 minutes, depending on the thickness of your fillet, or you can pan sear it instead. This recipe makes 6 servings.

Ingredients:

6 (4 ounce) salmon fillets
salt and ground black pepper to taste
6 tablespoons olive oil, divided
¾ cup mayonnaise
3 tablespoons Dijon mustard
6 cloves garlic, minced
1 tablespoon and 1 ½ teaspoons lemon juice ᶲ
1 tablespoon and 1 ½ teaspoons finely grated lemon zest ᶲ
3 tablespoons chopped fresh dill *
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

Prepare the grill for high heat by lightly oiling the grill grate, either with some of the olive oil or with a non-stick cooking spray. Note: if you are using a spray, DO NOT spray over a lit grill. This is a good way to lose your eyebrows. Season the salmon fillets with salt and pepper and drizzle with 3 tablespoons of the olive oil. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes.

Meanwhile, while the salmon is cooking, in a small bowl, whisk together the mayonnaise, mustard, remaining olive oil, garlic, lemon juice and zest, dill, salt and pepper. Set the sauce aside until the salmon has finished cooking. When the salmon is done, place it on a serving plate and top with the prepared sauce. This dish can be served hot, cold or room temperature.

* To learn how to properly clean fresh dill, click here.
ᶲ For tips on zesting and juicing a lemon, click here.

Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon

Ingredients:

5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar

Directions:

Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto

Ingredients:

8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated

Directions:

In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion

Ingredients:

⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped

Directions:

In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!