On Tap Oil & Vinegar Recipe Detail

Grilled Wild Salmon

with Wild Fernleaf Dill Olive Oil

Ingredients:

• 1 lb fresh wild salmon fillet(s)
• 1 bunch of thin, tender asparagus, woody stems discarded
• 1 lb dried pappardelle pasta cooked al dente
  (or see recipe for fresh dill pappardelle)
• 1 shallot, sliced thinly
• 1 clove garlic, minced
• 1/2 cup crisp, dry white wine
• 2 cups heavy cream
• 5 Tbsp Wild Fernleaf Dill Olive Oil
• 3 Tbsp fresh squeezed lemon juice
• 1 Tbsp fresh dill and/or flat leaf parsley, to garnish
• salt and fresh ground pepper to taste (try our Smashed Peppercorn Sea Salt)

Directions:

Whisk together 2 Tbsp Dill Olive Oil & 1 Tbsp lemon juice. Rub salmon and toss asparagus spears with mixture. Season both liberally with salt and fresh ground pepper. Grill or broil until just cooked (err on the side of under-cooking both the salmon and asparagus - the most important thing is to sear). After grilling, cut asparagus into 2" pieces and break salmon into large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook dried pasta per package directions (if using fresh pasta recipe, cook two minutes and drain well).

In a sauté pan, heat 2 Tbsp Dill Olive Oil over medium heat. Add sliced shallots and cook until tender. Add garlic and sauté another minute - being careful not to burn. Add wine and lemon juice. Continue cooking until liquid is reduced by half. Add cream and remaining olive oil. Stir until mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add asparagus to pan with sauce and cook for an additional two minutes, being careful not to let it get mushy. Add salmon chunks and cook to warm through, being careful not to break up chunks. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.