Cooking for 4 people
Ingredients
- 4 6 oz. fillets
salmon
- 1
small shallot, quartered
- 2 cup
tightly packed fresh basil leaves, steams removed (about 4 ounces), plus more for garnish
- 1 small clove
garlic
- 1/2 tsp.
red pepper flakes
- 1/2 cup
olive oil, plus 2 tbsp.
- 2 tbsp.
lemon juice, plus more to taste
-
kosher salt and ground black pepper, to taste
1Food Prep
First, add the dressing ingredients (except for the salt and pepper) into a high-speed blender. Puree until smooth. Then, season to taste with the kosher salt and ground black pepper. If a thinner consistency is desired, stir in water.
Next, brush the salmon fillets with the remaining 2 tbsp. of olive oil. Then season them generously with the kosher salt and ground black pepper.
2Grill Prep
Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.
Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal: 400°F (Medium Heat) / Pellets: 400°F
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place on the grill, flesh side down and cook undisturbed for 4 minutes.
Gently flip and cook for another 3–4 minutes, until the salmon is cooked through but still pink inside, and reaches an internal temperature of 145°F on a digital meat thermometer.
Transfer to a platter and drizzle fillets with the vinaigrette.
Garnish with fresh basil and serve immediately.
For safe meat preparation, reference the USDA website.
