Salmon al Asador with Shaved Fennel Salad, Citrus Yellow Tomato Coulis and Sweet Poblano Pepper Crème
Recipe courtesy of Michael Meuse, Executive Chef, Sawgrass Country Club, Ponte Vedra Beach, Fla.
- wild-caught, skinless, boneless salmon - 3 sides, 2-3lbs. each
- house-made chimichurri - 2 cups
- Spiceology salt-free lemon-pepper blend - to taste
- fleur de sel - to taste
- Ingredients for the Chimichurri
- olive oil - 1 cup
- fresh-squeezed lime juice - 1/2 cup
- white vinegar - 1/2 cup
- kosher salt - 1 tsp.
- ground black pepper - 1 tsp.
- cilantro - 1/2 cup, chopped fine
- crushed red pepper - 1 tsp.
- garlic cloves - 6 to 8, chopped
- For the Chimichurri: Mix all ingredients in a bowl and store them covered in the refrigerator. For full flavor, make the day before serving.
- At least two hours before cooking, layout on a sheet pan the three sides of salmon. Rub the chimichurri on both sides to coat each fillet.
- Lightly dust both sides of the fillets with lemon-pepper blend and a light dusting of fleur de sel.
- Place the fillets between the two cage sides of the cross arm and secure.
- Store the salmon sides on the sheet pans in the walk-in while you start the fire.
- Once the coals have turned white and are glowing, attach the cage to the cross, skin-side away from the coals. The cross has three angled settings. Start with the second setting, which gives you a 45-degree angle within two feet facing the coals.
- Add split oak (you may also choose alder, beechwood or fruit woods such as apple, cherry or maple to add sweet notes) to the coals to enhance the wood-fired essence for the first 30 to 45 minutes.
- After the first hour, raise the cross and flip the cage to expose the skin side towards the coals. Reset the angle. The fillets should be monitored to reach a minimum of 135º F.
- Serve the salmon with pickled red onions and heirloom tomato-avocado salad.