Recipes
Photo by Christophor Cavalieri
Thierry Rautureau's Grilled Salmon with Olive Tapenade and Sweet Chile Sauce
Episode 417: Sweet Chili Sauce
Serves 4
Ingredients
1 pound wild salmon filet or steak (skin on, pin bones out)
1/4 cup extra virgin olive oil
1/4 cup of chopped Walla Walla sweet onion
2 tablespoons minced garlic, sauteed
1/4 cup julienne carrot, blanched
1/2 cup of chopped green olives
3 tablespoons Sweet Chile Sauce
1 tablespoon chopped chives
4 crostini, toasted and rubbed with garlic clove
4 new red potatoes, boiled
2 tablespoons sea salt
2 teaspoons fresh thyme
2 tablespoons argan oil (Moroccan nut oil)
Kosher salt and freshly ground black pepper
Directions
Prepare a hot, clean grill with indirect heat. (About 400 degrees.) In a medium sauté pan coated lightly with 2 tablespoons of extra virgin olive oil over medium heat, add onion, season with salt and pepper, and saute until golden brown, then put aside to cool in a medium bowl. Add the garlic, carrots, olives, remaining olive oil and Sweet Chile Sauce and combine well. Place salmon skin-side down on cutting board and spread olive tapenade mixture on top of filet. Place the salmon filet skin-side down over the indirect heat on the grill and close the lid. Cook for about 8 to 10 minutes, then remove with two large spatulas, leaving the skin on the grill. Place salmon on a platter and sprinkle with chopped chives. Cut potatoes into quarters, season with sea salt and thyme and drizzle argan oil over. Garnish with garlic crostini.
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