Salmon Olympia a la Connie Roche
BBQ season begins, enjoy a Roche family recipe that can also be prepared in the oven.
- 650g (1.5lb) fresh salmon fillet (sockeye or coho) - skin on one side
- 2 TBSP good soy sauce (like Tamari)
- 2 TBSP vegetable oil
- 1 TBSP fresh lemon juice
- 1 garlic clove pressed or minced fine
- Dash of Tabasco sauce
- (1/2 tsp grated fresh ginger) optional
Heat BBQ to about 425-450 degrees F.
Mix marinade ingredients and spread over a platter the size of your fillet. Cut fillet in half for ease of handling on BBQ.
20 minutes before cooking, lay salmon fillet flesh side down in marinade. Do not leave longer in marinade or flesh will get mushy. Brush vegetable oil on the skin to make it easier to lift off the grill.
BBQ skin side down on the grill for about 8-10 minutes depending on thickness with the lid closed. Do not overcook! Remember it continues to cook a bit more after you remove it from the heat.
If the skin sticks to the grill, just slide lifter under the flesh and leave the skin on low heat for 10 minutes to get crispy and wonderful!
This recipe pairs perfectly with our Texture Pinot Noir 2019.