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.
Ingredients
- 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
Instructions
Procedure:
- 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.
