GRILLED SALMON WITH LEMON-SESAME SAUCE

Today it’s all about the salmon with a kick ass sauce which you’re going to want to make all the time.For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily

While casting with oil, make sure it’s done profusely because it ensures the fillet don’t stick to the grill.

It’s a very simple sauce full of robust ingredients and flavor. The Hardest part of this sauce is chopping the lemon.

You can always make this ahead of time.

Most importantly with seafood is to preheat the grill to medium heat. Slick the grates with oil and place the fillets skin skin down on an angle. Next cover it up and let it do it’s magic.

For 10-15 minuet, depending on ypur fillet size and do not touch it at all.

What you will end up with is super crisp skin and flesh that is beautifully cooked, opaque and tender.

INGREDIENTS

4 170gms skin-on salmon fillets, pin bones removed, patted dry

2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for grill

Kosher salt

1 small lemon

1 small shallot, finely chopped

2 tsp. black sesame seeds

1 tsp. honey

½ tsp. toasted sesame oil

Freshly ground black pepper

1 cup torn basil leaves

RECIPE PREPARATION

Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt.

Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about ⅓ cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining ⅓ cup olive oil; season with salt and lots of pepper. Toss to combine.

Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes. Transfer salmon to a plate and let cool slightly.

Divide salmon among plates. Top with basil. Spoon lemon-sesame sauce over and enjoy.