Ingredients

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.

  • 4 8-ounce salmon fillets
  • 3 tablespoons vegetable oil
  • Salt and freshly cracked black pepper to taste

For the Sauce:

  • 1 cup 1-inch cubes stale bread (crusts removed)
  • 10 cloves garlic, peeled
  • 1/3 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • 1/2 cup blanched almonds, toasted in a 350-degree Fahrenheit oven until golden brown, about 5 minutes, then roughly chopped
  • 1/4 cup cumin seeds, toasted if you want, or 2 tablespoons ground cumin

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.

Instructions