This recipe from Michel Richard requires only a little marinating and some light chopping. While it is best if the salmon fillets can be marinated a day ahead, it's also possible to dress the fish in the curry oil just before grilling. Serve with the salad scattered over top.
- For the salmon
- 1/2 cup olive oil
- 3 cloves garlic, peeled and sliced thinly
- 1 teaspoon curry powder, preferably Madras
- 4 (32 ounces) center-cut salmon fillets, skinned, pin bones removed
- Salt and freshly ground black pepper
- For the salad
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1 cucumber, peeled, seeded and cut into 1/4-inch-thick dice
- 2 (Roma) plum tomatoes, peeled, seeded and diced
- 1/2 medium red onion, diced
- 10 (4 ounces) Picholine olives, pitted (may substitute green olives, pitted and brined)
- 12 macadamia nuts, halved
- Hot red pepper sauce, such as Tabasco
- 1 7-inch-long piece country bread, preferably sourdough
- Freshly ground black pepper
For the salmon: In a small saucepan over medium heat, warm the oil, garlic and curry, stirring to combine. Remove from the heat and let cool. Place the salmon fillets in a glass baking dish. Pour the curry oil over the salmon and, using your fingertips, rub the mixture into the salmon. Cover and refrigerate overnight.
For the salad: In a bowl, combine the oil, garlic, vinegar, cucumber, tomatoes, onion, olives and macadamias. Season with salt, pepper and hot sauce to taste. Cover and refrigerate for 1 to 2 hours.
Meanwhile, preheat the oven to 325 degrees. Trim the crusts from the bread and cut it into 1/2 -inch dice. Spread on a baking sheet, brush with olive oil (about 1 tablespoon) and season with salt. Toast until crisp and lightly golden, about 12 minutes. Set aside to cool to room temperature.
When ready to cook the fillets, prepare the grill for indirect cooking. If it is a charcoal grill, build the fire on one side. If it's a gas grill, turn all the burners to preheat and then turn off one burner just before you begin cooking.
Clean the grate with a grill brush. It is important that the grill be as clean as possible.
Remove the fillets from the marinade, discarding any garlic that sticks to them. Season the fillets with salt and pepper to taste. When the grill is ready, place the fillets in the middle of the grill (the hottest part) to mark it with the grill rods. After they are marked (about 1 minute), rotate them 90 degrees and then move the fillets to the outside edges of the grill to avoid burning or cooking too quickly. Close the top of the grill and cook to your liking, about 10 minutes. Don't forget that there will be some residual heat that will continue to cook the salmon after it is removed from the grill.
Transfer the fillets to individual plates, top each with freshly ground pepper, the salad and croutons.
Adapted from Michel Richard of Michel Richard's Citronelle restaurant in Georgetown.
Tested by Bonnie S. Benwick.
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