Adapted from License to Grill by Chris Schlesinger and John Willoughby.
Here’s a simple but interesting new way to deal with salmon. In this Spanish-inspired dish, the fish is grilled and then sprinkled with toasted almonds and cumin, followed by a thick garlic-bread sauce. If you’re feeling adventurous, you can add some halved green grapes to the sauce after it’s been pureed. You can substitute trout or char for salmon in this recipe.
For the Sauce:
1. Rub the salmon fillets lightly with the oil and sprinkle with salt and pepper to taste. Place them on the grill over a medium-hot fire and cook for 6 to 8 minutes per side. To check for doneness: Cut into one of the fillets; it should be opaque all the way through.
2. While the salmon is cooking, make the garlic sauce: Put the bread cubes, garlic, and vinegar in a food processor or blender and puree until smooth. With the motor running, add the olive oil in a steady stream, processing just until incorporated. Season the sauce to taste with salt and pepper.
3. Remove the salmon from the grill. In a small bowl, combine the almonds and cumin and mix well. Sprinkle this mixture over the salmon, drizzle generously with the garlic sauce, and serve.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.