Broiled Salmon

When you want to bring to the table a second course of simple but tasty fish, grilled salmon fillet is a great option to consider. Salmon has a rather intense taste (unlike other types of fish whose meat has little flavor) and is generally consumed willingly even by those who are not a great lover of fish. In addition, the simplicity of the recipe is another reason why I highly recommend this dish. In fact, preparing grilled salmon is very simple: just let it marinate for half an hour before cooking it to make it even more fragrant and tasty, after which it takes only a few minutes of cooking. Without any effort you will bring to the table a second healthy, nutritious and rich in taste.

Salmon is a fish appreciated all over the world for its qualities so much so that it is advisable to consume it regularly for the well-being of the body. After cooking it in the oven, alone or with potatoes, steamed or baked, today I offer grilled salmon with parsley sauce! A light and nutritious second course of sea, flavored with an aromatic condiment with spicy notes and you can accompany with a side dish of sautéed zucchini. Quick and easy to prepare, this grilled salmon is ideal for the whole family, even for a last-minute dinner. Try the grilled salmon with parsley sauce and find out how many recipes there are to bring salmon to the table in a different way! 

Here is the recipe!

INGREDIENTS

Salmon fillet (4 pieces) 800 g

Parsley 70 g

Chili pepper 1

Lemon juice 1

Extra virgin olive oil 4 Tablespoons

Apple cider vinegar 2 Teaspoons

Shallots 3

Salt to taste

PREPARATION

To make grilled salmon with parsley sauce, start with the parsley sauce that you can prepare even a few hours in advance if you prefer. Finely chop the parsley with a knife and the shallots, cut the fresh chili into small pieces. In a bowl place the chopped parsley, chopped shallot and chopped chili. Keep the mixed chopped aside. Now take care of the sauce for the dressing: in a small bowl pour the oil, lemon juice and two tablespoons of apple cider vinegar. Emulsify the sauce well and incorporate it into the previously prepared chopped chili and schallot. Mix well so that the chopped chili and schallot absorbs the seasoning. Season with salt and pepper. Keep the sauce aside and finally, prepare the salmon: take the cleaned salmon fillet and cut it into 4 slices of about 200 grams each. (alternatively you can buy 4 slices already cut in the fish market). Heat a cast iron plate, once it is hot, place the slices, add salt, pepper and cook for about 3-4 minutes per side. The slices will be ready when the surface is golden brown. Now you can serve: sprinkle the salmon with the parsley sauce, prepared previously and add a side of your choice. 

Serve the grilled salmon with hot parsley sauce.

PRESERVATION

It is recommended to consume grilled salmon with freshly prepared parsley sauce. It is possible to prepare the parsley sauce in advance (up to two days before). Freezing is not recommended.

ADVICE

If you prefer you can omit the chili pepper from the parsley sauce!

TIP

You can prepare a pan of seasonal vegetables or classic baked potatoes!

• Can this recipe also be made with other types of fish?

Sure! You can use tuna or monkfish for example, adapting the cooking times.

• What is the difference between farmed salmon and wild salmon?

Wild salmon has leaner meats and a more intense flavor.

•Is it true that salmon is one of the richest fish in Omega 3?

Yes: 2 servings of salmon per week of about 150-200 g each are enough to meet the average weekly requirement of these essential fatty acids.