Grilled Salmon with Red Onion Confit; mystery vegetables

Since salmon is one of the few fish mon mari will eat, and I love fish (but can get a wee bit tired of salmon), I’m always trying for ways to make it interesting / different / new.

In summer my options are even more limited as mon mari likes it best simply grilled with a sprinkling of fresh dill.and salt.

So I work on creating interesting bits to go with it….

Like this Red Onion Confit.

Grilled Salmon with Red Onion Confit

Total time: 30 minutes


  • 2 salmon fillets, 12oz (360gr) total weight
  • handful fresh dill leaves
  • 2 tsp sea salt
  • wood chips, soaked
  • Red Onion Confit
  • 2 medium red onions, sliced
  • 2 tsp olive oil
  • 1 tsp butter
  • 2 tsp brown sugar
  • 1 tsp chili powder
  • 1 tbs Balsamic vinegar
  • 1 tbs red wine

Grilled Salmon with Red Onion Confit


  • Divide dill and lay on salmon.
  • Divide salt and sprinkle on dill.
  • If salmon has skin on, put skin side down directly on grill.  If not, use a mat or grill pan.
  • If using charcoal, through the wood chips to the side of the charcoal. If using a gas grill, put wood chips on foil, off heat.
  • Grill salmon for 10  15 minutes on indirect heat. Salmon is done when it flakes easily, slightly pink in the center is fine.
  • Remove from heat, sliding it off the skin if needed
  • Brush the dill and salt off.
  • Serve with:
  • Red Onion Confit
  • Heat olive oil and butter in a large skillet. Add onion and sauté over medium high heat, stirring, until starting to get tender.
  • Reduce heat and cook gently until very soft and starting to brown.
  • Add chili powder, sugar and cook until sugar melts.
  • Add vinegar, wine and cook until liquid is almost evaporated.
  • Keep warm (but not hot) until ready to serve.

My potager is finally growing. In the last three weeks everything has doubled and tripled in size.

But I have mystery vegetables.

I know, from reading, not from experience, that cucurbits may not breed true from seeds saved from the vegetables.

Cucurbits include cucumbers, summer squashes (zucchini, patty pan, yellow squash) and winter squashes (butternut, acorn). When they’re planted in the same garden, all the vegetables grow true to their respective seeds, of course. But the bees and other insects who pollinate the plants are not so particular about their work.

They cross pollinate.

The seeds from harvested vegetables may or may not produce the same vegetable they were harvested from.

Last year I had excess seeds after planting my potager – purchased seeds. I gave some to a French friend for her garden. She saved seeds from the vegetables she harvested and gave me seeds this spring.

To be honest, I didn’t even think about them not being what they claimed to be.

I just planted.

The plants are beautiful.

I  have no evidence as to what some of them will do, but one, that is supposedly an acorn squash, has what resembles a zucchini with the skin of an acorn squash.

I have no idea what it will turn out to be – I just hope it’s good….

It’s a really big, really healthy plant.

potagerjulyMy herb garden is also doing well, finally.

The hot weather (and a few ant-slug pellets) have allowed the basil to grow.

The dry weather has sent the moles to other pastures.

I have even started harvesting and drying.

This is the view from the gate – lavender at the far end just coming into flower.

herb_gardenThis is the view looking towards the gate – through the lavender.

Bonnie thru the LavenderAnd as I looked through the camera…..

Through the lavender.

There’s Bonnie, sneaking through the gate to see what I’m doing.

If you want nutrition information, try this site: Calorie Count

3 thoughts on “Grilled Salmon with Red Onion Confit; mystery vegetables”

  1. I love salmon. I love red onion confit. I never thought of putting them together. How clever are you?

    Your garden looks fabulous and I can’t wait to hear how your mystery vegetables turn out.

    The look on Bonnie’s face is priceless!

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