HERB-THREADED SALMON WITH LEMON GARLIC BUTTER
SERVES 3 to 4
1 ½ pound fillet of Bristol Bay Sockeye Salmon
1 ounce of fresh herbs (rosemary, thyme, and/or dill)
For the compound butter:
4 tablespoons butter at room temperature
Zest of 1 lemon
1 garlic clove, finely minced
¼ teaspoon salt
¼ teaspoon black pepper
Preheat grill to low (about 250 F). Slice the salmon three to four times through the meat all the way down to the skin, being careful not to cut through the skin, creating three or four distinct portions. You want the fillet to remain intact. Thread the fresh herbs through the slits in the salmon (as pictured). Season the fillet with salt. Oil the grill grates to ensure the salmon skin does not stick. Place the salmon on the grill and close the lid. Cook until the salmon is medium-rare to medium in the center, about 8-10 minutes, depending on the thickness of the fillet.
While the fillet is cooking, place the butter, lemon zest, garlic, salt and pepper in a small bowl and stir well to combine.
Remove the salmon from the grill to a serving platter. Spoon the compound butter over the salmon portions and allow it to begin to melt over the fish. Serve.
SUGGESTED SIDE DISHES: grilled broccoli and brown rice
CRISPY SALMON FILLETS WITH LEMONY CAPER SAUCE
4 skin-on salmon fillets, 4-5 ounces each
Sea salt and black pepper, to taste
1 lemon, sliced into 8 thin rounds
Juice of 1 large lemon
1/2 cup water
1 teaspoon miso (optional)
3 tablespoons olive oil, divided
3 tablespoons capers, drained and rinsed
1 tablespoon fresh chopped dill
¼ cup fresh parsley
Place a large cast-iron or other heavy-bottomed skillet over medium-high heat.
When the skillet is hot, add 2 tablespoons olive oil and swirl the pan to coat. When the oil starts to shimmer, carefully add the lemon slices to the pan and cook for 2 minutes on each side or until lemons start to brown on the edges. Remove lemons and set aside.
Add the remaining 1 tablespoon olive oil to the hot pan. Place salmon skin-side down and lower the heat to medium. Season each fillet with a little salt and pepper. Cook uncovered for 6 minutes. Cover and cook for 5 minutes longer or until salmon is cooked through and flakes easily with a fork. Using a thin spatula, remove the fillets to a plate and cover loosely with foil to keep warm.
Return the pan to the stove over medium heat. In a small bowl, whisk together the lemon juice, water and miso until miso is dissolved. Add to the pan and stir. Add 1-2 tablespoons of additional water or lemon juice if needed to create a thin sauce. Add capers and reserved lemon slices and cook for 1-2 minutes. Turn off heat and gently stir in the fresh dill and parsley.
To serve, divide the cooked salmon among 4 plates and spoon sauce, capers and lemon slices over each fillet before serving. Season with salt and pepper to taste.
SUGGESTED SIDE DISH: green beans with lemon juice and crumbled feta