If you live in Pittsburgh, and you haven’t visited Wholey’s Fish Market, you need to drop everything and drive to the Strip District now! They have an amazing assortment of fresh seafood, with tanks full of fresh fish and lobsters. My boys attempted to catch some with their hands, but were stopped just in time. O boys…
We purchased this beautiful piece of salmon.
Here is the recipe I used to prepare the salmon and this is by far my favorite salmon recipe ever. The grilled fresh salmon, cooked just enough, is juicy and buttery and the sauce is tangy and full of fresh, herby flavor.
2 pounds fresh salmon fillets
Good olive oil
Freshly ground pepper
For the sauce:
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
For the salmon, heat coals in an outdoor grill or heat a gas grill to medium and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through, making sure to begin grilling with the skin side down. This will allow the salmon to hold together when you flip it. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
Serve the sauce with the grilled salmon.
Recipe Source: Ina Garten