Grilled Salmon with Red Onion Confit

Salmon is one of the few fish that mon mari actually likes and he likes it best when he cooks it on the barbecue.

He’s preferred way is with a bit of dill and salt.

I prefer a little more variety.

This is one of the compromises: his fish is simple; I love the Red Onion Confit.

The onion harvest was exceptional this year.

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Grilled Salmon with Red Onion Confit

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The wood chips are optional but we love the slightly smoky flavor they add. The Onion Confit can be made ahead and goes well with chicken or pork, too.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Fish
• Method: Grilling

Ingredients

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

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Instructions

• Divide dill and lay on salmon.
• Divide salt and sprinkle on dill.
• Grill salmon for 10 – 15 minutes on indirect heat.
• 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 paprika, cumin, 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.

Notes

If salmon has skin on, cook skin side down directly on grill.
If not, use a mat or grill pan.
If using charcoal, throw the wood chips to the side of the charcoal.
If using a gas grill, put wood chips on foil, off heat.
Salmon is done when it flakes easily, slightly pink in the center is fine.

In the mood for something else? Grilled Miso Salmon

It was lovely and cool today, a real treat after almost 2 weeks of a heat wave.

I thought about going for a bike ride.

Instead I cleaned the fridge and defrosted the freezer (yes, we still have one of those). Then I cleaned the oven, made some peach jam, and baked some bread.

I think I should have stuck with my original plan. Maybe tomorrow.

Although I have another counter full of tomatoes that need processing…