This delicious and healthy meal is really simple to prepare and the homemade parsley butter gives the dish a sophisticated flavor. Arugula, capers, and red bell pepper provide both a tasty side dish and an attractive garnish, and the fish is simply rubbed with oil and then cooked on the grill, so the flavor comes from the fish itself, as well as a delicate smoky taste if you are using a charcoal grill.
It is not difficult to see when the fish is cooked. Although the general rule for cooking fish filets is ten minutes per inch of fish, you really should give salmon a bit less. Overcooking wild salmon will ruin it and many connoisseurs prefer theirs medium to medium rare (with a little glossiness still in the middle) so keep an eye on it and swiftly remove it from the grill at that crucial point.
The herb butter is great and you can use basil instead of the parsley if you prefer. If so, chiffonade-cut the basil. That means layer the leaves, then roll them up into a cigar shape and make thin diagonal cuts all the way through, so you end up with lots of thin strips.
- 2 salmon filets, about 7 oz each
- Handful of arugula
- 2 tablespoons vegetable oil
- 1 teaspoon capers
- ¼ sliced red bell pepper
- 2 lemon slices, for garnish
- 2 fresh parsley sprigs, for garnish
- 8 oz softened, unsalted butter
- 1 tablespoon finely chopped fresh parsley
- Juice and zest from 1 lemon
- Salt, to taste
- Use a spatula, pastry blender, or potato masher to blend the butter parsley, lemon juice, and lemon zest.
- Add salt to taste.
- Put the mixture in the middle of a 10 inch square sheet of baking paper and roll the butter in the paper to make a 5 inch long cylinder.
- Twist the ends and freeze for an hour.
- Preheat the grill over a moderately high heat.
- Brush oil over both sides of the salmon.
- Sear it for 3 or 4 minutes, skin side down, then flip it over and cook the other side for 3 or 4 minutes.
- Divide the arugula, capers, and red bell pepper between 2 plates, then top with the salmon.
- Thinly slice a couple of medallions of butter and peel off the parchment paper.
- Add the parsley butter to the salmon so it can melt over the top, then garnish with lemon slices and a sprig of fresh parsley.
The red bell pepper and greenery adds plenty of fresh-looking appeal to this delicious grilled salmon recipe, and the parsley butter is easy to make. Top the hot cooked fish with slices of parsley butter and it will melt right into the fish, giving it such a magical flavor. Serve this with white rice if you want to make a complete meal out of it, and swap the lemon for lime for a subtle flavor change. Salmon is a great choice because it is rich in important nutrients and fish oils, and grilling it gives it a lovely crispiness on the outside while keeping it succulent on the inside.
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