Notes: We often come up against people who say they don’t like anchovies, but once they try this recipe they are converts of the little fish. We also use this dressing with grilled meats and vegetables.
Even if you don’t like to eat salmon skin, leave it on for cooking and then remove it; it helps retain moisture in the fish while cooking. Serve this delicious dish with sautéed broccoli rabe.
Ingredients: 4 6-ounce wild salmon fillets, skin on
Salt and pepper
Extra-virgin olive oil
Dressing:
2 tablespoons finely chopped fresh rosemary
12 anchovy fillets (or 1 small can), in oil
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Instructions:
1. To make the dressing, combine rosemary and anchovies in a
food processor and finely chop. While the motor is running, slowly add oil until you have a
smooth paste. Add lemon juice and blend. (This sauce can be made a few hours
ahead to let the flavors evolve.)
2. Thirty minutes before
cooking, season salmon with salt, pepper, and a small amount of olive oil.
3. Preheat grill to medium-high. Place fish on grill (skin
side down if you want to eat the skin, otherwise skin side up) and walk away. Do not be tempted to touch it.
After about 3 minutes, try to turn the fish. If it is still sticking, leave it
on for a couple more minutes. When it is ready it will turn easily. Again,
leave it to cook on the second side; it should only take a couple of minutes.
(We enjoy good wild salmon still pink in the middle.) Serve drizzled with
anchovy dressing and a squeeze of fresh lemon.
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