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Thursday, August 18, 2011

Bonus Recipe, August 19th: Grilled Salmon with Cherry Tomatoes

Seasonal Recipe
Grilled Salmon with Cherry Tomatoes

Serves 4

Salmon's wonderful on the grill, and if you want to get the most out of this recipe, you'll want to work with very hot coals, keeping a close eye on it all the whole time. Don't be afraid to scorch the skin on the tomatoes, potatoes, or garlic; after peeling away any burnt bits, you'll be left with a wonderful smokiness that permeates the entire dish.


  • 1-½ lbs. salmon fillets
  • 1 pint cherry tomatoes
  • 1-½ lbs. small, waxy potatoes
  • 1 head garlic
  • 1 tbsp. Dijon mustard
  • ¼ cup plus 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • ¼ cup fresh basil, thinly sliced
  • Salt and black pepper, to taste
  1. Before heating the grill, prepare the potatoes. Boil or steam the spuds whole, until tender when pierced with a knife, 20 to 40 minutes, depending on size. Refrigerate until needed.

  2. Preheat a charcoal or gas grill (or a broiler, if necessary). Meanwhile, prepare the salmon and vegetables. Spear the tomatoes on kebab skewers; do the same for the cloves of garlic, leaving the paper husk on. This will prevent the garlic from burning over the heat. Cut the salmon into approximately 1-½- to 2-inch pieces, place on skewers, drizzle with the 2 tbsp. olive oil, and season with salt and pepper. If the cooked potatoes are too small for the grill grate, skewer them as well.

  3. Cook the garlic first, close to the hot coals or flame, turning regularly. The outer husk will char, but the garlic will be cooked to a soft, smoky sweetness when you can feel the cloves softened inside. (Squeeze gently.) Cook the tomatoes until soft, their skins splitting, and the potatoes until the skins are nicely browned and the flesh heated. Cook the salmon until done, about 8 to 10 minutes, depending on the heat and size of the pieces. As they come off the grill, toss the potatoes, tomatoes, and salmon into a bowl, letting them rest a few minutes while you prepare the dressing.

  4. Squeeze the cooked garlic from the cloves, and mash in a mortar or with the back of a fork. Combine with the remaining olive oil, mustard, lemon juice, and seasoning to taste. Pour over the other ingredients, tossing to combine, and add the basil at the last minute. Serve immediately.