Grilled Salmon with Sautéed Cherry Tomatoes
Alder wood chips add great flavor to the fish, but this dish is also delicious without the chips; just skip the 2 steps referring to them.Farmers’ market stands show off delicious sun-ripened cherry tomatoes and tender green beans now, perfect for easy, fresh accompaniments to the fish. I sautéed tomatoes briefly with olive oil, basil, and thyme, and served them as a sauce. For a side dish, we loved green beans and small potatoes boiled separately, and then tossed together with olive oil and chopped fresh marjoram. I am partial to the sun gold tomatoes and blue lake green beans at Harry’s Berries; if they are at a market you frequent, be certain to also bring home a couple of baskets of their remarkable Gaviota or Seascape strawberries, for dessert.Makes 2 servings
Ingredients
- 1 large handful alder wood chips, optional
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- ¾ pound wild Alaskan salmon fillet
- Coarse salt and freshly ground pepper
- Grated zest of ½ lemon
- Olive oil
Sautéed Cherry Tomatoes
- 1 tablespoon olive oil
- 3 tablespoons minced red onion
- 1/8 teaspoon crushed red pepper
- 12- ounce basket cherry tomatoes, preferably half red and half gold, each cut in half
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
Instructions
- If using the wood chips, place them in a small bowl; cover with water and soak for 20 minutes.
- Add the seeds to a small skillet over medium heat. Toast until fragrant, 2 to 3 minutes. Grind the seeds coarsely in a mortar or spice grinder. Place the salmon skin side down on a plate. Sprinkle with salt and pepper, and then the ground seeds and lemon zest. Brush with olive oil. Let marinate while preparing the grill.
- If using the wood chips, drain the chips, and place in a smoker box or in a disposable foil pan. If using a gas grill, place the smoker box or foil pan directly atop a burner and preheat the grill to medium-high. If using a charcoal grill, prepare medium-high coals. Place the smoker box or foil pan directly atop the coals. Cover the grill until the wood chips give off smoke, about 5 minutes.
- If not using the wood chips, prepare a charcoal or gas grill for direct-heat cooking over medium high heat.
- Place the salmon skin side down on the grill. Cover the grill and cook the salmon without turning over until it is just cooked through, moving to a cooler position or decreasing the heat if the skin is browning too quickly, about 10 minutes.
- Meanwhile, prepare the tomatoes: Heat the oil in a medium nonstick skillet over medium high heat. Add the onion and red pepper and sauté until the onion is almost tender, about 3 minutes. Add the tomatoes and sauté until tender and starting to juice, 2 to 3 minutes. Remove from the heat and stir in the basil and thyme. Season to taste with salt and pepper.
- Cut the salmon into 2 pieces and transfer to plates. Spoon the sautéed tomatoes over and serve right away.