Grilled Salmon with Herbed Walla Walla Sweet Onions

Grilled Salmon with Herbed Walla Walla Sweet Onions
Source: Kathy Casey’s Northwest Table

1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley

2 Tbsp. olive oil
6 skinless salmon fillet portions (about 4 to 6 ounces each)
kosher salt
freshly ground black pepper

lots of fresh herb sprigs

1. To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes and oil. Pour the marinade over the onion and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just before grilling the salmon, gently toss the onion and marinade in a large bowl with the chopped herbs.
2. To grill the salmon, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Meanwhile, pour the olive oil onto a large plate. Swipe each side of the salmon fillets through the oil, then season well with salt and pepper. Grill the fish for about 1 to 4 minutes per side, or to the desired doneness, moving the fillets to create crisscross marks. Different sized fillets will cook differently- just use good judgement and try not to overcook your salmon.
3. Place the grilled salmon on plates and divide the onion evenly among them, piling high and spooning marinade over all. Garnish with herb sprigs and serve immediately.

Serves: 6

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