Sunday, November 20, 2011
Grilled Salmon With Melted Tomatoes
6 T extra-virgin olive oil,plus more for rubbing
10 jalapeños,thinly sliced crosswise and seeded
4 lb ripe beefsteak tomatoes cored and coarsely chopped
One 4 1/2-pound salmon fillet in one piece,with skin
Freshly ground pepper
[Note: Our Pairing Suggestion Full-bodied rosé ]
1. In a large, deep skillet, heat the 6 tablespoons of olive oil. Add
the jalapeos in an even layer and cook over moderately low heat,
without stirring, until softened, about 6 minutes. Using a slotted
spoon, transfer the jalapeos to a plate.
2. Add the chopped tomatoes to the skillet and cook over high heat
until they release their juices, about 4 minutes. Using a slotted spoon,
transfer the tomatoes to a large bowl. Boil the tomato juices over
high heat until thickened, about 8 minutes, adding any accumulated
juices from the bowl. Return the tomatoes to the skillet and season
3. Meanwhile, light a grill. Spread out a double layer of heavy-duty
aluminum foil that's 12 inches longer than the salmon fillet. Set the
salmon in the center of the foil, skin side up, and rub it with olive
oil. Using the short ends of the foil as handles, carefully set the
salmon on the grill. Cook over moderate heat for 6 minutes.
4. Transfer the salmon to a work surface. Carefully flip the salmon
fillet onto a fresh double layer of foil so it is skin side down.
Season with salt and pepper. Return the salmon to the grill and cook
over low heat until the salmon is just opaque throughout, about 10
5. Spoon the tomatoes and their juices onto a long serving platter.
Using 2 long spatulas, carefully slide the salmon fillet onto the
tomatoes, leaving the skin behind, if desired. Top the salmon with the
jalapeos and serve.
Notes Fast Tip To cook the salmon even faster than grilling, Marcia
broils the fillet six inches from the heat for about 10 minutes.