Alder Grilled Fresh Alaskan King Salmon with a Light Juniper and Sage Marinade
- Pinch ground celery seed
- Pinch minced garlic or garlic powder
- Pinch lemon pepper
- Pinch minced onion or onion powder
- 1 large handful fresh sage leaves, chopped (preferably red or purple flavorful variety)
- 1 teaspoon chopped fresh thyme or lemon thyme
- 1/4 cup light olive oil
- 1/2 cup good quality balsamic vinegar
- 1/4 cup dry white wine
- A few dashes of umeboshi plum vinegar (Available in Asian or gourmet groceries. If unavailable, sea salt may be substituted)
- Dash of water
- Alden chips:
- 2 large King salmon fillets
- 2 tablespoons fresh juniper berries, crumbled
- Whole sage leaves
- Lemon slices, for garnish
Preheat a grill.
Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste).
Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse