Extra Virgin Olive Oil
WFF Pink Himalayan Salt
WFF Black Peppercorn, fresh ground
Thick Aluminum foil
2 cloves garlic (or to taste), peeled
1 bunch flat leaf Parsley
½ bunch Fresh Scallions
2 Anchovy filets, optional
2 Tablespoons capers
1/3 cup light olive oil
1 Tbsp. water
2 teaspoons Lemon zest
1 Tablespoon Lemon juice
Salt and pepper to taste
LET'S GET COOKING!
Preheat grill to medium high (375-400F)
Season side of salmon with olive oil, salt, pepper, lemon pepper and paprika.
Use a double layer of foil and spray with oil. Place salmon flesh side down onto the foil and season skin with additional olive oil, salt, pepper, and lemon pepper. Leave salmon unwrapped.
Carefully slide the salmon on the foil sheet onto the grill. (Flesh side should be on grill and cooked on foil.) Close the grill and grill the salmon for 14-20 minutes, or until the salmon is cooked through. Slip the salmon on foil into a sheet pan. If skin side needs additional cooking, cover with a double layer of oil and using another sheet pan, on top of salmon, quickly flip the whole side. Place on grill for a few more minutes skin- side down until ready. (Open a slit on top to let steam out.
Remove from grill and place on a board. Remove from foil and place on a platter. Serve with Salsa Verde.
Salsa Verde: Place garlic, parsley, scallions, anchovies, capers, water, lemon zest and juice in a blender. Blend until mixed. With motor running, add olive oil in a stream, adding additional water if needed to blend. Add salt and pepper to taste. Serve with salmon.