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Add a photoServings: 10
Ingredients
- 4 lb Salmon fillet, skinned
- 3 Tbsp. Cognac
- 1/4 c. Lemon peel, chopped
- 2 Tbsp. Shallot, chopped
- 1 1/2 Tbsp. Kosher salt
- 1 1/2 Tbsp. Sugar, brown
- 1 Tbsp. Thyme, fresh, chopped
- 3/4 tsp Pepper
Directions
- Place salmon fillets on heavy large baking sheet. Rub Cognac over both sides of fish. Mix together all other ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Chill at least 6 hrs or possibly overnight.
- Prepare barbecue (medium-high heat). Grill fish till cooked through, about 3 min per side. Transfer to plates and serve.
- Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais from Moulin-a-Vent. They also recommend serving with sauteed zuc- chini. You could also diagonally slice thickly some zucchini with peel left on and brush with butter, lemon and thyme mix and grill next to the fish; a Griffo grill would help but if you sliced the zucchini thick sufficient and on a strong sufficient diagonal, I do not think you would have problems with it falling through the grill. Some fresh steamed green beans with butter and freshly grnd pepper would also be good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 10 servings | |
| Calories 398 | |
| Calories from Fat 220 | 55% |
| Total Fat 24.37g | 30% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1155mg | 48% |
| Potassium 674mg | 19% |
| Total Carbs 2.85g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.1g | 1% |
| Protein 37.16g | 59% |
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