Grilled salmon steaks with Piemontese parsley sauce
“Salmon is the kind of fantastic fish everyone loves — smoked hot, smoked cold… a guaranteed crowd pleaser.”
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. |
