Sharon's Recipes

AUGUST: Grilled Seared And Roasted Whole Side Of Salmon

My friend Dan did this for some of our catering clients last month.  It got rave reviews.  He graciously shared it with me.


1 whole side of salmon- take out pin bones, leave skin on
1 cup olive oil
1/ 2 cup sherry
1/ 2 cup of Pernod
1/ 2 cup of rice vinegar
1 good pinch of saffron
1 T. ground dill weed
1 T. ground fenel seed
1 T. Kosher salt
1 T. cracked balck pepper

1.  Mix all of the above in a bowl and pour into a large flat pan.

2.  Put salmon flesh side down in to spice and oli mixture and coat well, both sides.

3. Have grill clean and hot and spray grill with spray cooking oil.

4. Lay salmon flesh side down on grill for 2 minutes to get gill marks.

5. Remove salmon from grill with 2 large metal spatulas and put into a roasting pan, flesh side up.

6. Roast in the oven @ 350 for 10 minutes or so until flesh is barely cooked through.

7. Let sit on stove for 5 minutes to rest and firm up.

8. Plate and serve, leaving skin on the platter.

9. Serve with dilled cucumber sauce or yogurt herb sauce.

Compliments of my chef friend Dan


| Topics: Recipes |

Call Sharon Myers Fine Catering to plan the menu for your next catered event.