Note: If you are using skinless fillets, treat the skinned side of each as if it were the skin side. If your fillets are thicker than 1 inch, increase the cooking time on the second side 1-2 minutes.
4 skin-on salmon fillets, 3/4 to 1 inch thick, 6 oz each
Vegetable oil
salt and ground black pepper
lemon wedges
1/3 cup almonds, toasted
2 tsp honey
1 tsp yellow mustard
4 tsp white wine vinegar
1/3 C extra virgin olive oil
1 Tbl cold water
1 tsp dried tarragon
salt and ground black pepper
Place fillets skin side up on a large plate lined with a paper towl. Blot top of fillets with a second paper towel, then refrigerate, wrapped in the towels while the grill preheats. Meanwhile, loosely cover cooking grate with a large piece of heavy duty aluminum foil. Turn all burners to high, close the cover, and heat grill 15 minutes. Meanwhile, prepare the almond vinaigrette. Place almonds in a zipper lock bag and, using a rolling pin or meat mallot, pound into tiny pieces. Combine almonds, honey, mustard, and vinegar in a medium bowl. Whisk in the olive oil and continue to whisk until it is emulsified. Add water and tarragon and whisk to combine, then season to taste with salt and pepper. When grill has heated for 15 minutes, remove aluminum foil with tongs and discard. Scrape the grill with the grill brush. Pour 1/2 cup of vegetable oil into a small bowl, and using a paper towl held in the tongs, dip the paper towel into the oil and brush the grill, at least 5 coats, until the grill grates are black and shiny. Brush both sides of the fish with a thin coat of oil and season with salt and pepper. Place fish skin side down on the grill diagonal to the grate, reduce heat to medium, close the cover and cook without moving 5 minutes. Try lifting fish gently with a spatula; if it doesn't cleanly lift off, continue to cook, checking every 30 seconds until it releases. Flip fish to second side and cook, covered, 5 more minutes. Serve immediately with lemon wedges and almond vinaigrette.
4 skin-on salmon fillets, 3/4 to 1 inch thick, 6 oz each
Vegetable oil
salt and ground black pepper
lemon wedges
1/3 cup almonds, toasted
2 tsp honey
1 tsp yellow mustard
4 tsp white wine vinegar
1/3 C extra virgin olive oil
1 Tbl cold water
1 tsp dried tarragon
salt and ground black pepper
Place fillets skin side up on a large plate lined with a paper towl. Blot top of fillets with a second paper towel, then refrigerate, wrapped in the towels while the grill preheats. Meanwhile, loosely cover cooking grate with a large piece of heavy duty aluminum foil. Turn all burners to high, close the cover, and heat grill 15 minutes. Meanwhile, prepare the almond vinaigrette. Place almonds in a zipper lock bag and, using a rolling pin or meat mallot, pound into tiny pieces. Combine almonds, honey, mustard, and vinegar in a medium bowl. Whisk in the olive oil and continue to whisk until it is emulsified. Add water and tarragon and whisk to combine, then season to taste with salt and pepper. When grill has heated for 15 minutes, remove aluminum foil with tongs and discard. Scrape the grill with the grill brush. Pour 1/2 cup of vegetable oil into a small bowl, and using a paper towl held in the tongs, dip the paper towel into the oil and brush the grill, at least 5 coats, until the grill grates are black and shiny. Brush both sides of the fish with a thin coat of oil and season with salt and pepper. Place fish skin side down on the grill diagonal to the grate, reduce heat to medium, close the cover and cook without moving 5 minutes. Try lifting fish gently with a spatula; if it doesn't cleanly lift off, continue to cook, checking every 30 seconds until it releases. Flip fish to second side and cook, covered, 5 more minutes. Serve immediately with lemon wedges and almond vinaigrette.
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