Ingredients

1-1/5 pounds sockeye salmon filet

¼ cup Cruz de Piedra Extra Virgin Olive Oil

1 garlic, grated

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

2 teaspoons honey

1 teaspoon sumac

¾ teaspoon Kosher salt

½ teaspoon Aleppo pepper or red pepper flakes

Assorted vegetables fir grilling, summer squash, zucchini and or asparagus

Instructions

Pre-heat the outdoor grill or an indoor grill pan to medium-high heat. If the fish is too large for the cooking area, but the fillet into 4-ounce filets. 

Remove any pin bones from the salmon and pat the filet dry with paper towels. 

In a bowl, add the olive oil, grated garlic, parsley, lemon and orange juice, honey, sumac, salt and pepper and whisk until combined. Reserve half of the glaze for serving.

Brush the rest of the glaze onto the salmon then place the salmon on the grill, skin side down. Cook the salmon for 8-10 minutes until just cooked through, thicker pieces may need an extra 1-2 minutes. Because the salmon is so thin, no flipping is needed, instead, close for the grill for the final 2 minutes to cook the top of the salmon.  

Season the vegetables with salt, pepper and drizzle of olive oil and grill for 5 minutes until lightly charred on all sides. 

Once done, remove the salmon to a wide platter and brush on the reserved citrus olive oil glaze along with the grilled vegetables and serve. 

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen