epicurious5.0
Grilled Party Salmon With Green Romesco
This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you'll slide your tender fish right off the grill.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●spatula
- ●knife
- ●bowl
📝 Preparation Steps
1
Prepare a grill for medium heat; lightly oil grate with vegetable oil. Pat one 2¾–3-lb. whole skin-on side salmon dry with paper towels, then place, skin side down, on a paper-towel-lined baking sheet. (You want to catch any excess oil when you brush the salmon, as it can cause flare-ups that will char the skin faster than the flesh can cook.) Carefully brush 1–2 Tbsp. extra-virgin olive oil, depending on the size of the fish (err on the side of less oil), over flesh side of fish; season generously with kosher salt.
Vegetable oil (for grilling)2¾–3-lb. whole skin-on side salmon1Kosher salt
2
Place salmon on grate, skin side down, and cover. Grill, undisturbed, until skin is lightly charred and crisp and flesh is opaque, 20–⏱️ 23 minutes. (To check for doneness, slide a butter knife into the thickest part of the fish, pull it out, and hold a flat side to the back of your hand; it should be very warm). Using 2 spatulas, slide fish onto a platter. Increase grill heat to medium-high.
3
While the salmon is grilling, mix together 1 large jalapeño, ribs and seeds removed, finely chopped, 3 garlic cloves, finely grated, 1 cup coarsely chopped parsley, ¾ cup coarsely chopped unsalted roasted almonds, ¼ cup fresh lemon juice, ½ tsp. ground cumin, and ⅓ cup extra-virgin olive oil in a large bowl. Season almond mixture generously with salt and freshly ground pepper.
large jalapeño, ribs and seeds removed, finely chopped1coarsely chopped parsley1 cup¼ cup fresh lemon juicelemon, halved1Freshly ground pepper
4
Place 4 poblano chiles, halved, ribs and seeds removed, in a medium bowl and drizzle with extra-virgin olive oil; turn to coat. Arrange, skin side down, on grate and cover. Grill until well charred, 8–⏱️ 10 minutes. Let peppers cool slightly.
poblano chiles, halved, ribs and seeds removed4
5
Drizzle cut sides of 1 lemon, halved, with extra-virgin olive oil. Grill, cut side down, until lightly charred, about ⏱️ 2 minutes.
¼ cup fresh lemon juicelemon, halved1
6
Rub off charred skin from chiles; discard. Coarsely chop flesh; stir into almond mixture; spoon romesco over salmon. Serve with lemon for squeezing over.
¼ cup fresh lemon juicelemon, halved1
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