Grilled Salmon with Lemon & Thyme
Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.
Yield
10 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
salmon fillets
skinned |
|
| 3 | tablespoons |
cognac
|
|
| ¼ | cup |
lemon
peel, minced |
|
| 2 | tablespoons |
shallots
minced |
|
| 1 ½ | tablespoon |
kosher salt
|
|
| 1 ½ | tablespoon |
sugar
brown |
|
| 1 | tablespoon |
thyme
fresh, minced |
*
|
| ¾ | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
salmon fillets
skinned |
|
| 45 | ml |
cognac
|
|
| 59 | ml |
lemon
peel, minced |
|
| 3E+1 | ml |
shallots
minced |
|
| 23 | ml |
kosher salt
|
|
| 23 | ml |
sugar
brown |
|
| 15 | ml |
thyme
fresh, minced |
*
|
| 3.8 | ml |
black pepper
|
|
Directions
Place salmon fillets on heavy large baking sheet. Rub cognac over both sides of fish. Mix together all remaining ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Refrigerate at least 6 hours or overnight.
Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve.
Note: Use a sturdy red wine. Serve with sautéed zucchini. Diagonally slice thickly some zucchini with peel left on and brush with butter, lemon and thyme mixture and grill next to the fish.
