Salmon is probably the fish people grill most often, and it seems that dill is most often the underlying, subtle flavor it is infused with. I guarantee that there's nothing common or understated about this electrifying classic combination. Rice and Pea Salad (see the book) makes a great accompaniment.
1 tablespoon toasted caraway seeds
1 tablespoon toasted celery seeds
1 tablespoon toasted dill seeds
1 tablespoon toasted aniseeds
1/2 cup distilled white vinegar
4 cloves garlic
2 serrano chiles, seeded and chopped
1/2 cup finely chopped dill leaves
1/2 cup coarsely chopped parsley
1/2 cup virgin olive oil
2 tablespoons anisette liqueur
6 (6-ounce) salmon fillets,
with skin on
2 tablespoons oil
Kosher salt and freshly ground black pepper
2 cups beet sprouts (optional)
1. To prepare the chimichurri, combine the caraway seeds, celery seeds, dill seeds, and aniseeds in a mortar and work the spices into a fine powder. Transfer to a blender and add the vinegar, garlic, and chiles. purée. Gently fold in the dill, parsley, oil, and anisette and mix until well combined.
2. Prepare a medium-hot fire in the grill.
3. Brush the fillets with oil and season with salt and pepper. Place the fish, skin side up, directly on the hot grate and grill for 3 to 4 minutes, allowing the flesh of the fish to develop definite grill marks. Turn the salmon over to the skin side, cover the grill, and finish cooking for 3 to 4 more minutes. The fish is done when the flesh flakes easily when lightly pressed with a spatula.
4. Divide the sprouts among the serving plates. Place the salmon over the sprouts on each plate, generously pour the chimichurri over the salmon, and serve at once.
Latin Flavors on the Grill
With Andrew DiCataldo
Ten Speed Press, 2000
Color photos throughout
Recipe reprinted by permission.
This page created December 2000
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