The Grilling of the Salmon

Well, one of the “grill boys” came back and fixed my gas grill.   I bought a lovely piece of salmon for the occasion.

Along with this, I decided to go for a roast of parsnips, mushrooms and cute little French white potatoes.

Guys,  guys, this turned out fantastically!   The same paste of fresh rosemary leaves and olive oil was used for both the salmon and vegetables.  The parsnips and potatoes were roasted for 20 minutes, then the mushrooms were added for an additional 20 minutes.   The salmon was grilled off flame for 25 minutes and that was perfect!

It was a beautiful, soft day today so we opened a bottle of Marie-Louise and lunched in the garden.

Fresh Rosemary Grilled Salmon

1 whole side of salmon fillet

1 cup loose packed fresh rosemary leaves

4 tsp sea salt

2 tsp black pepper

5 tbsp olive oil

Finely chop the rosemary in a food processor.   With the motor running, add the salt, pepper and 3 tablespoons of the olive oil until a paste is formed.  Set aside.

Brush the salmon with the remaining olive oil and cover the skinless side with the rosemary paste.  Grill off flame for 25 minutes, top down.

Atlantic Salmon on Foodista

About cookinginsens

An American living in Burgundy, France
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4 Responses to The Grilling of the Salmon

  1. Can’t wait to try this with my rosemary. The bush I grow in my yard is finally large enough to sustain even wayward canines! Great recipes.

  2. Thanks Rufus. I just planted some rosemary in the garden; the rosemary I used today was from the market. However, I’ve had rosemary bushes before and I can guarantee you that now that it’s taken hold, you’ll never have to squander your money on rosemary again. In fact, you could send me some 🙂

  3. Babygirl says:

    I love this. You grilled this salmon to perfection. I can’t help but to drool over the photos. I have to make this soon. Very nice post and recipe.

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