“It’s beginning to look a lot like Christmas…” This is my favorite time of year: pulling out the decorations, watching Christmas movies, and looking at Christmas lights. It’s festive, it’s comforting, and it’s full of delectable dishes to keep the grill going throughout the winter. To impart Christmas cheer and a few grilling ideas for the season, we have our Christmas Grilling Series beginning with Grilled Salmon with Green Goddess Dressing. One of Chef John Ash’s favorite holiday recipes, this is a wonderful way to bring seafood cuisine into the menu for your holiday entertaining.
Generously coated with oil, salt, and pepper, the salmon is quickly seared to lock in the natural flavors and juices, giving it a smoky and rich flavor. The Green Goddess dressing is a rich hollandaise sauce of lemon, capers, and chives that compliments the delicate texture of the salmon. It was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This recipe is extremely easy and quick, making it perfect for blustery, cold wintery days. So fire up the grill, grab your ugly Christmas sweater (like the ones worn in the movie, The Santa Clause, from 1994 with Tim Allen…Yep, really bad!), and let’s get grillin’!
Grilled Salmon with Green Goddess Dressing Ingredients
Green Goddess dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 4 (or more) anchovy fillets packed in oil, drained and chopped
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon drained chopped capers
- 2 teaspoons finely grated lemon zest
- Sea salt and freshly ground pepper
- Drops of fresh lemon juice
- 4 salmon fillets, skin on 6 – 8 ounces each and about 1 inch thick
- Olive oil
- Sea Salt and freshly ground pepper
- 1 medium avocado cut into 4 fans
Grilled Salmon with Green Goddess Dressing Directions
Green Goddess Dressing:
- Combine all ingredients except salt, pepper and lemon juice in a food processor and pulse a few times to combine. Season to your taste with salt, pepper and lemon juice. Store covered and refrigerated for up to 3 days.
- Generously brush the fresh salmon fillets with oil and season generously with salt and pepper.
- Over a hot grill place the salmon flesh side down until you can lift the fillets with tongs off the grate without sticking, 4 to 5 minutes or so. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare.
- Slide a spatula between the skin and flesh and place the fillets on plate. Place avocado fans on top, spoon dressing over and serve immediately.
Taken from: Verlasso.com