Grilled and Roasted Wild Alaska Salmon with Warm Colorado Fingerling Potato Salad

Jun 16

Written By John Mason

1 pound Marczyk Fine Foods Wild Alaska Salmon, skin-on
Vegetable oil for grilling
1 pound Strohauer Farms Organic Colorado Fingerling Potatoes, rinsed and let dry
1 teaspoon dried herbes de Provence or its equivalent (3 tablespoons) in minced fresh dill, parsley and thyme leaves
Kosher or sea salt and freshly ground black pepper, both generously applied
Juice of 1/2 lemon (and any zest you desire, optional)
2-3 tablespoons fruity extra virgin olive oil, to taste

Cook the fingerlings in simmering water until still slightly al dente at their centers. Drain and let cool; slice each fingerling in half lengthwise. Oil the grill grate or a grill pan and cook the fingerling halves, cut side down, until cooked through and marked by the grill, 3-4 minutes depending on heat level.
Add the potato halves to a large bowl and gently toss with the remaining ingredients. Keep in a warmish place while you prepare and cook the salmon.
On the same grill or in the same grill pan, cook the salmon over medium-high heat, skin-side down at first, then flipped, for a total of 10 minutes, removing the salmon on the flip to indirect heat if using an outdoor grill. Skin the salmon, if desired.
Portion the salmon into servings and top with a spoonful of pistou. Add a serving of warmed potato halves.

Pistou
The word “pistou” originates in the Latin “pestare,” “to crush, grind or pound.” Makes scant 1/3 cup

Using a mortar and pestle (or mini processor), crush the garlic cloves into a paste or fine mince with the salt. Continue mincing or making a paste by adding the basil, parsley, then grated cheese.
Add the crushed ingredients to a bowl and drizzle in the olive oil, whisking, making a thick emulsion.
Variation: To make a version of Ligurian pesto, add 1/4 cup pine nuts when you add the cheese.

salmon

John Mason

How to Cook Fish