Ingredients for Award Winning Salmon With Garlic And Sun Dried Tomatoes
- 1 (6-ounce) salmon fillet, skin on
- 4 cloves garlic, minced
- 1/2 teaspoon sea salt
- Fresh Parsley
- Sun Dried Tomatoes Packed In Oil
- 2 tablespoons extra virgin olive oil
How to Make Award Winning Salmon With Garlic And Sun Dried Tomatoes
- Mince 4 cloves of garlic and combine with 1/2 teaspoon of sea salt. Grind together to form a paste using a mortar and pestle or the back of a spoon.
- In a small bowl, combine the garlic paste, 1/4 cup chopped fresh parsley, 1/4 cup chopped sun-dried tomatoes (drained), and 2 tablespoons of extra virgin olive oil.
- Stir well to thoroughly blend all ingredients.
- Cover and chill the mixture in the refrigerator until ready to use (at least 30 minutes).
- Preheat your grill to medium heat.
- Using a sharp knife, carefully cut two lengthwise slits into the salmon fillet, dividing the surface into thirds. Cut only to the skin; do not cut through it.
- Spread half of the chilled garlic mixture evenly over the salmon fillet, pressing some into the slits.
- Place the salmon skin-side down on the preheated grill.
- Close the grill lid and cook for 15 minutes.
- Spread the remaining garlic mixture over the fillet.
- Close the lid, increase the grill temperature to high, and cook for another 10 minutes, or until the salmon flakes easily with a fork.
- Remove the salmon from the grill and serve immediately.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
0g
Fat
12g
Carbs
0g
