I’ve got breakfast and lunch covered, so now it’s time for dinner. I’m going to have to steal an old family recipe, with my twist on it of course, and add it to a simple fire roasted salmon. If you’ve never had moigue sauce, I highly recommend finding a recipe. If you’re Italian than you already know what I’m talking about, however I bet that each of your recipes are different than my family’s.
I of course even changed the recipe that I grew up with to only include onions, garlic, whole peeled tomatoes, lemon zest, soy sauce, and extra virgin olive oil. You can either stew this in a large cast iron skillet right on the grill or in a small pot on a burner.
The salmon is very simple to prepare, coated in a little bit of olive oil, seasoned with salt and pepper and laid down on a very hot spot on your grill. I used two 8-ounce fillets so they took in between 4 and 6 minutes to cook on each side. I’m such a huge fan of salmon that I don’t need anything after this point I could eat it just like this every time.
You can either put the sauce on the bottom with the salmon on top or dump that moigue sauce all over the top. Don’t forget to pin the big pic below.
- ½ small diced sweet onion
- 2 tablespoons of finely minced garlic
- 6 tablespoons of extra virgin olive oil
- 28 ounce can of Hunt's® Whole Peeled Plum Tomatoes, undrained, crushed with your hands
- zest of ½ lemon
- two 8 ounce fresh salmon fillets
- 2 tablespoons of La Choy® Soy Sauce
- Kosher salt and fresh cracked pepper to taste
- Preheat the grill to high heat.
- Place a cast iron skillet on hot grill with 1 tablespoon of olive oil and caramelize the onions and garlic. Once they are brown add in the tomatoes, lemon zest, soy sauce and salt and pepper and let it stew on high heat for 10 to 12 minutes. Finish by stirring in 4 tablespoons of olive oil and keep warm.
- While the sauce is half way through the stewing process, coat the salmon with the remaining olive oil, salt and pepper and cook on a hot spot on the grill for 4 to 6 minutes on each side or until dark grill marks are formed and it’s cooked through.
- Plate by pouring in 1 cup of the moigue sauce into a bowl and top off with the cooked salmon.