Sambuca-Glazed Grilled Salmon
Sambuca glazed grilled salmon
1 salmon fillet (about 1¼ pounds), skin removed
1 lemon, juiced
1 tablespoon mashed or pureed garlic
2 tablespoons fresh or dried dill
½ teaspoon sea salt
½ teaspoon fresh-ground black pepper
⅛ teaspoon ground cayenne pepper
½ cup sambuca
Heat grill (charcoal or gas) to medium or medium high heat (350-400 degrees). I like to use a disposable mesh grilling tray on top of the regular cooking surface, lightly brushed with oil just before placing it on the grill. It helps keep your fish from falling through the cracks.
In a glass baking dish add the lemon juice, garlic, dill, salt, pepper, cayenne and sambuca liquor; stir vigorously to blend the marinade. Pour off a small amount into a small bowl for basting.
Place the fillet into the pan and flip the fish to coat both sides. Cover with plastic wrap and refrigerate no more than 15 minutes.
Place the fish on the pre-oiled grilling screen directly over the heat source, top side down (the side that did not have the skin on it). Close the lid and cook for about 5 minutes. This will give a nice color and some grill marks and also will caramelize the sugar in the sambuca.
After 5 minutes, use a sharp edged metal spatula to peel away the fillet from the screen, being careful not to tear the fish apart. Gently flip over and brush some of the reserved marinade on top of the fish. Close the lid and cook for another 5 minutes. Be careful to watch the temperature and adjust the flame or position so as not to scorch the sugar in the glaze. The fish is done when the layers can be flaked apart easily. If you like your fish well done, continue to cook to your liking, but check every 2 minutes.
I like to serve this dish with grill roasted, buttered, brussels sprouts and wild rice.
Serves four.
About this recipe: I noticed many recipes that paired fennel with salmon. I happen to like sambuca liqueur (I actually make my own) which has an anise or licorice flavor that is derived from the fennel plant.
Bob Conidi, Itasca