Grilled Wild Salmon Tail with Summer Vegetables and Chimichurri
(Serves one to two)
Prep time:
Cook time:
INGREDIENTS
1 salmon tail, cut about 3” up into the meat nice
Relevant farmer’s market vegetables
-Baby nantes carrots
-French breakfast radishes
-Lemon slices
-Pickled ramps
-Baby turnips with tops
Chimichurri
Chimichurri is a South American herb sauce consisting of, here at Scoma’s: parsley, mint, garlic, ginger, garum/colatura (roman fish sauce), rice vinegar and lime juice
PROCEDURE
-Take beautiful, fresh, local salmon tail, rub lightly with olive oil, sprinkle with sea salt, and reserve refrigerated until 1 hour before service
-Meanwhile make chimichurri (see attached recipe), and place, covered tightly in the refrigerator
-Prep vegetables: wash everything thoroughly and carefully, and dry as much as possible; the vegetables could be as shown in picture, or any mix of fresh, pickled or sautéed/steamed vegetables that go well with salmon could be utilized
– At service time, light a fire in the grill, either wood/charcoal or gas; be sure to let fire burn down to a nice, medium-hot level so skin doesn’t either burn or stick…clean grates thoroughly, then oil well; when oiled add the salmon tail…cook about 5-7 minutes first side, flip and do about 4 or 5 minutes on second side
-Let tail rest for 5 minutes, plate surrounded by lemons, vegetables, chimichurri and olive oil and serve