Grilled salmon steak with Piemontese Parsley sauce

Grilled salmon steaks with Piemontese parsley sauce

“Salmon is the kind of fantastic fish everyone loves — smoked hot, smoked cold… a guaranteed crowd pleaser.”

Salmon is the kind of fantastic fish everyone loves — smoked hot, smoked cold… a guaranteed crowd pleaser. In the catering business you can imagine we smoke our fair share of these fishies. However, smoking salmon requires a good deal of time and a large smoker. If you want no worries you can use the hasslefree grilling method with salmon steaks that’ll be done in no time. But what to serve with it? We had a little case of chef’s block coming up with the answer. Until our colleague Rokus shouted ‘bagnetto verde’! This Italian classic with its herby freshness is the ideal companion for this slightly fatty fish. While the Italians like to chop up the herbs as fine as they can, we enjoy a coarser, more robust structure.
It’s up to you, though: our way or the Italian way.

The ingredients:

(4 serves) 

Salmon:

  • 4 tbsp olive oil
  • 2 tbsp finely chopped flat leaf parsley
  • zest of 1 lemon
  • 4 salmon steaks about 8 oz (225g) each
  • coarse sea salt and freshly ground black pepper

Rokus’ bagnetto verde:

  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • handful of croutons made of robust sourdough
  • 2 hard boiled eggs, cubed
  • 2 tbsp finely chopped flat leaf parsley
  • 2 tbsp finely chopped basil
  • 1 tbsp finely chopped capers
  • Salt and freshly ground black pepper to taste

Gear:

  • BBQ with cover for direct grilling
  • Cast iron grill grate
  • Brush
  • Spatula

How to make:

Duration: prep 15 minutes

Cooking about: 10 minutes

Start by preparing a BBQ with cover for direct grilling and heat to 200 °C (392 °F).

 

In a bowl, mix the water, red wine vinegar, and extra virgin olive oil. Stir in the croutons and add the remaining ingredients for the bagnetto verde. Season with salt anf freshly ground black pepper.

 

Mix the olive oil with the chopped parsley and lemon zest and use a brush to coat the salmon steaks on all sides. This adds flavour and prevents your fish from sticking to the grill. Sprinkle the salmon steaks with coarse sea salt and freshly ground black pepper. Grill briefly for about 2 minutes, then use a spatula to carefully flip the fish and grill for another 2 minutes.

 

The salmon should not be cooked all the way through (well done is not done holds true here, too!); you want a tender, juicy steak. Place your steaks on a plate or serving dish and serve with the bagnetto verde (the Piemontese parsley sauce).

 

And there you have it the grilled salmon steak with Piemontese Parsley sauce. The only thing you have to do now is grap yourself a plate and enjoy.

grilled salmon steak with piemontese parsley sauce

Items used for this recipe

Thong
Pinch me pinchers
Charcoal
Back to black coals
Kamado Rotisserie
Kamado Rotisserie
Smokeygoodness
Het Ultieme BBQ boek
Apron
Leather hero apron
About the Author /

Nadine@blacksmoke.nl

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