Inn On The Twenty’s Grilled Atlantic Salmon

Grilled Atlantic Salmon with Gremolata 

Yields 4 servings

Ingredients:

1 ½  lb Salmon fillet with skin on (or 3-4 separate salmon fillets of 6-8 oz each)
Olive oil
Salt and pepper
2 small Green onions, chopped (or 1 large)
1 cup Quinoa, rinsed
1 3/4 cup Water
Gremolata
1/2 cup Parsley, finely chopped
1 tsp Garlic, grated (about 1/2 tsp)
Zest of 1 lemon
1/4 tsp Kosher or sea salt
1/8 tsp Ground pepper
2 tsp Extra virgin olive oil

Method for Qunioa:

1. Combine the quinoa and water in a medium pot.
2. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
3. Remove from the heat and let it sit, covered for 10 more minutes.
4. Fluff with a fork. Add salt and pepper to taste.

Method for Salmon:

1. Drizzle the salmon with olive oil (1-2 tsp) and sprinkle with salt and pepper.
2. Spread chopped green onion evenly over surface. Lay salmon, skin side down, on grill. 
3. Pre-heat the grill to 350˚F.
4. Grill the salmon for about 20 minutes. Check it after 10-15 minutes.
5. To tell if the salmon is done, use an instant thermometer and if it reads 120˚F the the salmon is medium rare. The salmon will still be slightly translucent (look uncooked) on top, and a sharp knife will easily pierce the thickest part without any resistance. It will start to flake.

Method for Gremolata:

1. While the salmon is grilling, combine chopped parsley, garlic, lemon zest, olive oil, salt and pepper in a bowl.
2. Set aside until salmon is cooked.

Plating & Serving:

1. Add quinoa to the center of serving platter.
2. Use a spatula to lift the salmon off to a serving platter.
3. Sprinkle with gremolata.
4. Drizzle with a bit more olive oil if desired.
5. Serve warm or at room temperature.