This is not a recipe so much as it is an example of how layering a simply made component, like the grilled salmon, with more elaborate make-ahead components can give you a dish of real sophistication with complex flavors and texture.
Prepare a Charcoal fire or preheat a gas or stovetop grill.
Rub both sides of the fillets with some olive oil and season lightly with salt and pepper. (Rubbing the fish will also give you the chance to feel for any little bones, which you can pick out with your fingers or tweezers.) Grill the salmon directly over medium-high heat on both sides until cooked through, about 5 minutes. It should be slightly translucent in the center. Remove the skin if desired.
To serve, place about
The fat in fish is rich in polyunsaturated fatty acids called omega-3s. Fattier fish, such as salmon, tuna, and mackerel, are especially good sources. These fatty acids reduce blood clotting and may lower the risk of coronary artery disease and fatal heart attacks. They may even be beneficial against rheumatoid arthritis and psoriasis, and there is some suggestion that they can reduce the risk of macular degeneration, a leading cause of blindness. There is no government recommendation for omega-3 intake, but we all should get as much as we can, and food is the best source. The American Heart Association suggests eating at least 2 servings of fish weekly, and especially salmon and tuna.
© 2004 John Ash. All rights reserved.