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Scott Conant's Grilled Salmon with Asparagus Tapenade

COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(12)
Scott Conant's Grilled Salmon, Grilled Peach & Cherry Salad, Little Gem Salad
Nathan Congleton/TODAY
COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(12)

Ingredients

Asparagus tapenade
  • 4 cups finely chopped grilled asparagus
  • 2 cups diced pickled pearl onions or pickled shallots
  • 1/2 tablespoon crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt, to taste
Salmon
  • 4-6 portions fresh salmon filet, skin off, room temperature
  • Extra virgin olive oil
  • Kosher salt, to taste

Chef notes

I love this dish because it's seasonal, healthy and easy to enjoy. It's a great dish for a broad spectrum of guests. It's not often you can find a single dish that checks all the boxes and makes people happy.

Technique tips: To get nice grill marks on your salmon don't season it until right before you plan on cooking it. This will help avoid any moisture being released.

It's important to get a firm flesh fish. Something flaky, like cod or halibut, won't grill nicely.

Try grilling your fish with the skin on. I like the crispy texture and char flavor. Also, the skin helps hold it together so it doesn't fall apart on the grill.

Swap option: If you don't have salmon, try this dish with tuna steak or even grilled chicken.

Preparation

For the asparagus tapenade:

In a bowl, lightly toss asparagus with salt and chill. Once chilled, stir in the red pepper flakes, vinegar and extra virgin olive oil. Season with salt to taste.

For the salmon:

Preheat grill to 400°F. Once hot, rub the flesh side of the salmon with oil and season with salt. Grill 7-9 minutes over indirect heat.

To serve:

Serve the salmon, grilled side up, and top it with the asparagus tapenade.