Scottish salmon is a premium farmed Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content. Scottish salmon is one of the more mild flavored salmons on the market. The higher-fat content of these fish gives the meat a rich, buttery texture.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp hot sauce
- 1 Tbsp dark brown sugar, packed
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 Tbsp light mayonnaise
- 1 Tbsp snipped chives
- 8 stalks celery, thinly sliced in half moons on an angle
- ½ small red onion, thinly sliced
- 4 center-cut skin-on salmon fillets (5 oz each), about 1-inch thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Oil, as needed to grease grill
Directions
- Preheat an outdoor grill or stovetop grill pan to medium high heat.
- Mix together the hot sauce, dark brown sugar, paprika and, cayenne pepper in a small bowl to create a sauce.
- Transfer 1 tablespoon of the sauce to a large bowl and whisk in the mayonnaise. Reserve the remaining sauce.
- Add the chives, celery, and onion to the mayonnaise mixture, stirring to combine. This creates a celery slaw that will be served with the fish.
- Season the salmon with salt and black pepper.
- Grease the hot grill with oil.
- Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2–3 minutes.
- Turn and brush the fish with some of the reserved sauce.
- Continue to cook the fish, brushing the pieces periodically with the sauce, until the fillets are glazed and just cooked through, 13–15 minutes.
- Transfer the fillets to individual plates and serve with the celery slaw on the side.
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