Jean-François Plante's recipe

Prep time 30min • Cook time 9min • Maceration 30min • Servings 4

Ingredients:

1 salmon fillet (1 kg / 2 lb.), skin on

3 tbsp. olive oil (Sous les oliviers)

Salt and ground pepper

Dill salsa verde:

1 tsp. green tabasco

1 small zucchini, unpeeled, finely diced

2 Lebanese cucumbers, finely diced

4 small dill pickles (cornichons), diced

1 large bunch dill, finely chopped

30 g (¼ cup) small capers

Juice and zest of 2 organic (or blanched) limes

4 green onions, chopped

60 ml (¼ cup) extra virgin olive oil

60 ml (¼ cup) olive oil

1 tbsp. herbes salées

1 tbsp. garlic scape pesto

Ground pepper

Instructions:   

1. In a large mixing bowl, gently combine salsa verde ingredients. Set aside at room temperature for 30 minutes to allow flavours to develop.

2.Preheat barbecue to medium or preheat a deep grill pan over medium-high heat on the stove.

3. Brush both sides of the salmon fillet with olive oil and season generously with salt and pepper. Place fillet skin-side down directly on the grill and cook for 7 minutes without moving. Carefully flip fish flesh-side down and cook for another 2 minutes.

4. Place salmon fillet skin-side down on a large serving dish and garnish with salsa verde. Serve immediately.