Salmon Diavola Recipe
Grilled salmon, roasted yukons, diavola cream sauce
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Ingredients
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Ingredients
Method
Directions
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and cut the Yukon Gold potatoes into wedges. Toss them with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for 30-35 minutes, or until golden brown and crispy.
Make the Diavola Cream Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped basil and season with salt and black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Grill the Salmon
Preheat your grill to medium-high heat. Brush the salmon fillets with the remaining olive oil and season with salt and black pepper. Place the salmon on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
