From Fish Forever: The Definitive Guide to Understanding, Selecting,
and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
By Paul Johnson with photography by Karl Petzke (John Wiley & Sons, 2007)
Serves 4 as a main course
The flavor of fresh wild salmon grilled over charcoal, the tang of cherry tomatoes, and the aroma of fresh basil are incomparable. If I could make every recipe in this book as simple and tasty as this, I would. It’s nothing but simple fresh ingredients that complement one another perfectly. Serve with corn on the cob and green salad. The relish is great on the corn and as a dressing for the salad as well.
- Four 6-ounce wild king salmon fillets or steaks
- Sea salt and freshly ground pepper to taste
- Olive oil
- Cherry Tomato-Basil Relish (recipe follows)
Prepare a hot fire in a charcoal grill. Season the fish with sea salt and freshly ground pepper. Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8 to 10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center. Serve with Cherry Tomato-Basil Relish alongside.
Cherry Tomato-Basil Relish
Makes 7 cups
Cherry tomatoes are usually more sharply acidic than many of today’s tomatoes, a good thing, in my mind. A little balsamic vinegar, olive oil, fragrant basil leaves, and a sprinkling of salt are all that’s needed to balance their flavor. Use only the best-quality oil and vinegar.
- 1 basket cherry tomatoes
- 1 garlic clove
- 1 teaspoon coarse sea salt
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil
- 1 cup firmly packed fresh basil leaves, coarsely chopped
Cut the cherry tomatoes in half if they’re small or in quarters if they’re large. In a wooden bowl, mash the garlic and salt to a paste with a pestle, then stir in the vinegar. Whisk in the oil, then add the tomatoes and basil, gently tossing everything together. Serve immediately.