This recipe shows off a beautifully grilled salmon served warm or cooled, paired with chopped fresh tomatoes salad. This is a perfect way to celebrate summer outside in the garden.
Serving: 1/4 pound salmon per person
Garden Fresh Rub
For each serving, mix in bowl:
2 teaspoons chili powder
1 teaspoon sea or table salt
1 clove fresh garlic, minced or pressed
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon fresh finely chopped parsley
1 teaspoon fresh finely chopped cilantro
Allow salmon to sit at room temperature for 20 minutes with rub generously applied
1. If salmon has skin on, place skin side down on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
2. Grill salmon approx. 16 minutes total grilling time on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is and how thick the salmon cut is.
3. Turn after 8 minutes. See note below.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural omega oils sizzles just under the salmon to enhance juiciness. Your grill never sounded so good.
Tip: Salmon cooks quickly because of its naturally high oil content, don’t over cook.
Fresh chilled tomato salad:
The following measurements are per each serving. Multiply amounts by the number of salmon portions.
1/2 cup fresh tomatoes, cubbed and drained
1/2 cup cubed, peeled cucumber, diced
1/4 cup finely chopped onion
1 fresh clove garlic, minced or pressed
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon fresh squeezed lemon juice
1/4 teaspoon salt and pepper
1/2 teaspoon fresh thyme leaves
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped cilantro
Chopped fresh lettuce for layering under tomato salad: your choice of romaine, bib or mixed field greens
Chill these ingredients in a covered bowl 2 hours before serving on a chopped bed of lettuce.
Slice salmon and arrange over salad.