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.
Ingredients
- 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
- 4-6 portions fresh salmon filet, skin off, room temperature
- Extra virgin olive oil
- Kosher salt, to taste
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.
