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Restaurants›Charleston Crab House›Grilled Atlantic Salmon Recipe

Grilled Atlantic Salmon Recipe

Inspired by Charleston Crab House

Time1h 30m

Serves4

Cucumber salad / Asian sesame / Carolina grits / collard greens

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Ingredients

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For the Grilled Salmon

4 pieces Atlantic salmon fillets

2 tbs olive oil

2 tbs ReaLemon lemon juice

2 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

For the Cucumber Salad

2 pieces English cucumber, thinly sliced

3 tbs Rice vinegar

1 tbs Toasted sesame oil

1 tsp sugar

1 tbs Sesame seeds

2 pieces Green onions, sliced

For the Carolina Grits

1 cup Grits

4 cups water

2 tbs Butter

1 cup Cheddar cheese, shredded

1 tsp Celtic sea salt

For the Collard Greens

1 bunch collard greens, chopped

2 tbs olive oil

1 piece Onion, diced

2 cloves Garlic, minced

2 cups Vegetable broth

1 tsp Celtic sea salt

1 tsp black pepper

Method

For the Grilled Salmon

1

Marinate the Salmon

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the salmon fillets and marinate for at least 30 minutes.

2

Grill the Salmon

Preheat the grill to medium-high heat. Grill the marinated salmon for about 5-6 minutes on each side, or until cooked through and flakes easily with a fork.

For the Cucumber Salad

3

Prepare the Salad

In a bowl, combine the sliced cucumber, rice vinegar, sesame oil, sugar, sesame seeds, and green onions. Toss gently to combine and let sit for 10 minutes before serving.

For the Carolina Grits

4

Cook the Grits

In a saucepan, bring water to a boil. Gradually whisk in the grits and salt. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.

5

Add Cheese and Butter

Once the grits are cooked, remove from heat and stir in butter and shredded cheddar cheese until melted and creamy.

For the Collard Greens

6

Sauté the Greens

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.

7

Cook the Collard Greens

Add the chopped collard greens and vegetable broth. Bring to a simmer and cook for about 30-35 minutes until greens are tender. Season with salt and pepper.