Ingredients
- 1 1 whole Alaska Keta Salmon (dressed), fresh or thawed
- 1/2 cup 1/2 cup olive oil
- 2 2 garlic cloves, halved
- Zest of a lemon
- Juice of a lemon (about 1/3 cup)
- 2 Tablespoons 2 Tablespoons fresh thyme leaves
- 1 teaspoon 1 teaspoon salt, or to taste
- 1/4 teaspoon 1/4 teaspoon pepper, or to taste
- Additional thyme sprigs and lemon wedges, for garnish, optional
- Salad:
- 1 bottle 1 bottle (12 oz.) marinated artichoke hearts, drained, reserving 1/4 cup juice
- 3 cups 3 cups small cherry tomatoes, cut in half, if large
- 3/4 cup 3/4 cup medium stuffed Spanish olives, halved crosswise
- 1 1 avocado, pitted, peeled and cut in 1-inch pieces
- 2 Tablespoons 2 Tablespoons chopped chives
- 1/3 1/3 to 1/2 cup crumbled feta cheese
Servings:
Units:
Instructions
- Remove Alaska Keta Salmon from refrigerator 15 minutes before cooking. Heat grill to medium-high heat (400F).
- Make marinade: Place oil and garlic in the bowl of a small food processor or blender; pulse until garlic is minced. Add zest, lemon juice,
- thyme leaves and salt and pepper. Pulse 1 to 2 times to blend.
- Make a foil pan by cutting 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon. Stack the foil pieces (shiny
- side down) on a baking sheet; spray generously with cooking spray. Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry
- with paper towel. On both sides of the salmon, cut 3 to 4 slits, crosswise, into the skin of salmon, deep enough to almost reach the bone.
- Brush marinade on one side of salmon. Place fish, marinated side down, onto the center of foil. Brush top side with marinade. Fold the foil
- sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving a 2-inch margin around the fish.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.
- Close grill cover and cook for 25 to 35 minutes, cooking just until salmon is opaque throughout. Remove from the grill and let rest a few
- minutes before serving.
- While fish is cooking, cut artichoke hearts in half to make bite-sized pieces and place in a medium bowl. Add tomatoes, olives, avocado,
- chives and feta. Pour reserved artichoke juice over vegetables; stir gently to blend. Serve salad with salmon.
- Variation: Roast in an oven preheated to 400F for 25 to 35 minutes, cooking just until fish is opaque throughout. Be sure to let the salmon
- rest a few minutes before serving.
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