The Grilled Roma Salmon is the kind of dish Muffuletta did well, simple and complex at the same time. Take a fillet of salmon marinated in olive oil, white wine, garlic, thyme, oregano, and white vinegar, grill it, and finish it off with parsley and Parmesan. Simple, confident, and better than many five-star restaurants around.
Grilled Roma Salmon
A dish created by the chef at Muffuletta in Saint Paul.
Servings: 4
Ingredients
- 2 lbs. fresh or frozen salmon
- 1 cup Parmesan cheese, freshly grated
- ½ cup fresh parsley, chopped
Marinade
- ½ cup olive oil
- ½ cup white wine
- 1 tsp. fresh garlic, crushed
- ¼ tsp. salt
- ¼ tsp. white pepper
- ¼ cup white wine vinegar
- ½ tsp. thyme
- ½ tsp. oregano
- Lemon wedges
Instructions
- Cut salmon into four, 8-ounce portions.
- Mix all marinade ingredients together in a dish and place salmon pieces in together. Let sit for one hour. Do not marinate for more than one hour!
- Place salmon on grill 4-inches above the coals. Cook for approximately 3 minutes. Turn over and top with cheese. Cook until the salmon flakes.
- Remove from the grill and garnish with chopped parsley and lemon wedges.
