- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 2-pound side of wild salmon, skin on
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- Rosemary sprigs
- Summer Greens Rémoulade Sauce
- Lime wedges, for serving
Directions
Remove the pin bones from the salmon. In a small bowl, combine olive oil, lime juice, salt and pepper. Brush half of the mixture over the salmon.
Place the rosemary sprigs in cold water and soak while preheating the grill to high heat or building a bed of coals.
Place the salmon directly on the hot grill, skin-side down, and surround it with the rosemary sprigs. Close the lid and cook for 12 to 15 minutes. The salmon should feel firm to the touch and the sections of fillet should just begin to slide apart when pressed with your finger. The center of the salmon will still be slightly translucent.
Scoop the salmon off its skin with a large spatula and transfer to a serving tray. Drizzle or brush with the remaining lime juice mixture. Cover it loosely with foil until ready to serve.
Accompany with Summer Greens Rémoulade Sauce, lime wedges and sprigs of fresh herbs.
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