Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites. With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too. Enjoy with a glass of our Rutherford Sauvignon Blanc on your back patio!
2 Tbsp Round Pond Blood Orange Olive Oil
2-3 lbs wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
freshly ground black pepper
aluminum foil (to use as dish for grilling)
Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon. In the foil, add Blood Orange Olive Oil, shallots and herbs. With tongs, place salmon fillet in foil dish and flip to coat both sides with oil and herbs. Once coated, sprinkle with salt and pepper and place foil dish on grill (fish should be flesh side down in the foil).
Place another sheet of foil on top to seal in heat. Grill to desired doneness. Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve. Enjoy!