Grilled Loch Duart Salmon Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Toss halved fingerling potatoes with 1.5 tbs olive oil, 1 tsp chopped rosemary, 2 minced garlic cloves, 0.75 tsp kosher salt and 0.5 tsp black pepper on the baking sheet, cut side down so they brown evenly.

Spread in a single layer and roast for 25–30 minutes, turning once after 15 minutes, until potatoes are tender and golden-brown. Remove from oven and keep warm. (They can roast while you prepare the rest; total cook time overlaps with other steps.)

While potatoes roast, melt 1 tbs butter in a small skillet over medium heat. Add finely minced shallot and cook until soft and translucent, about 2–3 minutes; do not brown.

Stir in 1 tsp Dijon mustard and cook 30 seconds to bloom the flavor. Add 0.25 cup stock and 2 tbs fresh lemon juice and simmer 1–2 minutes to reduce slightly.

Lower heat to medium-low and whisk in 0.5 cup heavy cream. Simmer gently until sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Season with 0.25 tsp salt and 0.25 tsp black pepper. Stir in 1 tsp chopped dill or chives, then remove from heat and keep warm. If sauce thickens too much, thin with a splash (1–2 tbs) of stock or cream.

In a large skillet over medium heat, melt 1 tbs butter with 0.5 tbs olive oil. Add 1 minced garlic clove and sauté 30 seconds until fragrant.

Add 6 oz baby spinach and 3 oz sliced roasted red peppers. Toss until spinach wilts, about 2–3 minutes. Season with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp lemon zest. Remove from heat and keep warm.

Pat salmon fillets dry with paper towels. Lightly brush both sides and skin with 2 tbs olive oil. Season flesh side with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; leave skin seasoned lightly as well.

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

Place salmon skin-side down on the hot grill. Cook without moving for 4–5 minutes, until the skin releases easily and the flesh is about two-thirds opaque and has good char marks. Flip carefully and grill flesh-side for 1.5–2.5 minutes more, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or cook longer to desired doneness.

Remove salmon from grill and rest 2–3 minutes. This preserves juiciness and allows carryover cooking. Serve skin-on or remove skin if preferred.

To plate: divide roasted fingerling potatoes and spinach with red peppers among 4 plates. Place a grilled salmon fillet on each bed of spinach. Spoon 1–2 tbs of the warm lemon Dijon cream sauce over the salmon and a little alongside for dipping. Garnish with lemon wedges and an additional sprinkle of fresh dill or chives if desired.