Grilled Salmon Recipe

Inspired by Luna Blu Ristorante Italiano

Time30m

Serves4

With garlic cream sauce or a garlic lemon wine sauce over baby spinach.

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Ingredients

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Salmon

4 pieces salmon fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

4 pieces Garlic cloves

Garlic Cream Sauce

1 cup Heavy cream

2 tbs Butter

2 pieces Garlic cloves

1 cup Parmesan cheese

1 tbs ReaLemon lemon juice

Baby Spinach

8 cups baby spinach

1 tbs olive oil

1 to taste Celtic sea salt

Method

Grilled Salmon

Prepare the Salmon

Preheat your grill to medium-high heat. Rub the salmon fillets with olive oil, then season both sides with salt and black pepper. Mince 4 garlic cloves and sprinkle them on top of the fillets.

Grill the Salmon

Place the seasoned salmon fillets skin side down on the grill. Close the lid and grill for about 6-8 minutes, depending on the thickness of the fillets. Flip the salmon carefully and grill for an additional 4-6 minutes until the fish is cooked through and flakes easily with a fork.

Garlic Cream Sauce

Make the Sauce

In a saucepan, melt 2 tablespoons of butter over medium heat. Mince 2 garlic cloves and add them to the pan, sauté for about 1 minute until fragrant. Pour in 1 cup of heavy cream and bring to a gentle simmer.

Finish the Sauce

Stir in 1 cup of grated parmesan cheese and 1 tablespoon of lemon juice. Mix well until the cheese is melted and the sauce is smooth. Season with salt to taste. Remove from heat.

Baby Spinach

Sauté the Spinach

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 8 cups of baby spinach, and sauté for about 2-3 minutes until wilted. Season with salt to taste.