Waves of kings and coho are migrating back to the coast, Strait of Juan de Fuca and Puget Sound, and salmon anglers are hooking into some pretty good catches.
That means many are bringing home fish to cook up, and renowned Seattle chef and restaurateur Tom Douglas has some ideas on how to prepare one of the best tasting fish species in our local waters.
Douglas is contributing some of his recipes for the Reel Time Fishing blog. Each will be related to the Catch of the Week, which will appear regularly Wednesdays through October, along with recipes from other local chefs, and owners of tackle shops and fish markets.
Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.
Grilled Salmon with Nectarine Basil Relish
Adapted from Tom Douglas’ Seattle Kitchen
Makes 6 Servings
Ingredients for the nectarine basil relish
3 medium nectarines, thinly sliced
1/3 cup thinly sliced basil
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
Ingredients for the salmon
6 salmon fillets, about 6 or 7 ounces each
Olive oil as needed for brushing
Salt and pepper
To make the relish, combine the nectarines, basil, honey, lemon juice, and oil in a bowl. Season to taste with salt and pepper. Set aside at room temperature.
To finish dish, fire up the grill for direct heat. Brush the salmon fillets and the grill lightly with oil, season with salt and pepper, and grill the fish on both sides until nicely marked and just barely done in the center (about 6 to 10 minutes total time, depending on the heat of the grill).
Transfer the salmon to plates and top each portion with some of the nectarine basil relish.
(Photo by Greg Gilbert, Seattle Times staff photographer)