Grilled Parchment Steamed Salmon Dressed with Fragrant Fish Rub

Fragrant Fish Rub accents delicate wild salmon flavors

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2014 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 15 minutes COOKING TIME: 18 minutes TOTAL TIME: 33 minutes

INGREDIENTS

3 Eureka lemons, sliced thin
3 lbs. wild salmon
3 Tbsp. GC Napa Valley Natural Lemon Olive Oil
4 Tbsp. GC Napa Valley Fish Rub Proprietary Blend
1 Tbsp. GC Napa Valley Natural Wild Fennel Finishing Sea Salt
1 piece each: Parchment paper and aluminum foil - two times larger than the salmon
Garnish: Fresh green fennel fronds from 1 bulb (Use fennel bulb in a salad. Delicious!)
Garnish: 2 Eureka lemons, cut in half

Pre-heat grill. (Optional preparation: Bake in a 400 degree oven for 15 minutes.)
Slice lemons into approximately ¼” slices.
Rinse salmon under cold water and pat dry with paper towels.
Season salmon with Natural lemon Olive Oil, Fish Rub and Wild Fennel Finishing Sea Salt.
Place salmon in center of parchment paper. Arrange sliced lemons on top and around salmon. Lift parchment paper on 2 opposite sides to meet in the middle above the fish. Tightly fold down paper until it reaches the fish; crimp to seal. Roll up ends and crimp to seal. Repeat with the foil. Foil must be sealed to keep in steam during cooking.
Place salmon on grill, 5 minutes per side. Remove from grill; let rest 8 minutes before opening.
Carefully open the foil and parchment. Remove lemon slices. Finish with a drizzle of Lemon Olive Oil and sprinkling of Wild Fennel Finishing Sea Salt.

AS A SUMMER LUNCH: Serve salmon with the Composed Salad of Watermelon, Feta and Farmer’s Market Greens with Citrus Dressing or Gabrielle’s Wild Herb Rice Salad. See recipes for individual serving suggestions.
AS A SUMMER ENTRÉE: For a rustic look, arrange salmon on a wooden plank. Place halved lemons at either ends of the plank or platter. Garnish with sprig of fennel.