Grilled Salmon Recipe
In a Pancetta, Sugar Snap Pea and Tomato Vinaigrette
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Ingredients
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Salmon
Pancetta, Sugar Snap Pea and Tomato Vinaigrette
Method
Salmon
Preheat grill
Preheat an outdoor grill or grill pan over medium-high heat until it reaches about 400°F (200°C). Oil the grates lightly to prevent sticking.
Grill salmon
Place salmon skin-side down on the hot grill. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish releases easily. Flip and grill for an additional 2–4 minutes, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium and flakes easily. Remove from heat and let rest 3 minutes.
Finish
Transfer salmon to plates, skin-side down or up per preference. Serve with lemon wedges.
Pancetta, Sugar Snap Pea and Tomato Vinaigrette
Crisp the pancetta
In a medium skillet over medium heat, add the diced pancetta (no additional oil). Cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 6–8 minutes. Using a slotted spoon, transfer crisp pancetta to a paper-towel-lined plate, leaving about 1–2 tbs of rendered fat in the pan.
Sauté aromatics and peas
Add the minced shallot to the pan with the rendered pancetta fat and cook for 1 minute until softened. Add the minced garlic and cook 30 seconds more until fragrant. Add the halved sugar snap peas and sauté for 1–2 minutes until bright green and slightly tender but still crisp. Remove from heat and let cool slightly.
Combine vinaigrette
In a medium bowl, whisk together 2 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, and 1 tsp honey. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/2 tsp black pepper to taste.
Finish vinaigrette
Add the halved cherry tomatoes, drained capers, chopped parsley, and the cooked pancetta plus any reserved crisp bits to the bowl with the dressing. Toss in the sautéed shallot/pea mixture and stir gently to coat. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon if desired. Let the vinaigrette sit 5 minutes to marry flavors.