Rules of the professional kitchen include: no whistling, no singing, no dancing. What is this, the town from Footloose? Also, no chopping the head off of the fish and making it talk like C3PO. Last week we started to work with fish. We played with some sea bass, flounder, and Mr. Trout seen here. Today I had to kill a poor defenseless little lobster. I went into the kitchen dreading this task, but that feeling faded rather quickly. Fred the lobster tried to escape! (Maybe I shouldn’t have named him?) I put him on my cutting board, ready to level with him and help him accept his new fate, and he started scooching away in an attempt to break free. I don’t know where he thought he was going, but my smarty pants partner suggested that I cover his eyes so I didn’t have to look at him while I killed him. It was good advice, because I did not do poor Fred any favors and kill him quickly. Hey, I’m learning. Nonetheless, he was one tough son of a bitch. I hope Fred knows that he was sacrificed for a very good cause! He was magically delicious.
So in the spirit of my recent experimentation and fish murder in the classroom, I’m sharing one of my favorite seafood recipes with you today. This Grilled Salmon with Peach and Pickled Onion Salad is the perfect summer meal. Pair it with a light salad and you’re good to go! Now if you’ll excuse me, there’s a fly in my refrigerator that I have to go deal with. By that, I mean I’m going to close the refrigerator and wait for it to die. I’m on a killing spree today, why stop now?
Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad
- 3 large shallots, thinly sliced
- 3 tablespoons red wine vinegar
- 2 large peaches, pitted and thinly sliced
- 2 tablespoons chopped basil leaves
- 1 tablespoons capers, drained and rinsed
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 (6 ounce) center-cut salmon fillets
1. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 30 minutes. Add the peaches, basil, capers, and 1 tablespoon of olive oil and toss to combine. Season with salt and pepper, to taste.
2. Place a grill pan over medium-high heat. Drizzle the salmon with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the peach salad over the salmon and serve.