Serves 4.
Note: Be sure to dry off the fish with paper towels, and season it immediately before cooking (if earlier, the salt will draw out the moisture). From "Season With Authority," by Marc Murphy.
• 2 c. fresh flat-leaf parsley leaves (from 1 bunch parsley)
• 6 tbsp. extra-virgin olive oil, plus more as needed
• Kosher salt
• 4 (6-oz.) salmon fillets, skin-on
• Canola or grapeseed oil
• Freshly ground black pepper
Directions
To make the parsley pistou: Place parsley, olive oil and 1/4 teaspoon kosher salt in a food processor or blender, and purée until smooth. Set aside. The pistou can be made up to 2 days ahead and stored in the refrigerator in an airtight container.
To make the salmon: Let the salmon come to room temperature and pat dry with paper towels.
Heat a grill or preheat a grill pan over medium-high heat.
Lightly brush salmon with a little oil, and oil the grill grates. Right before grilling, season fillets with salt and pepper and place them on the grill, skin side up. Cook until well marked, 3 to 4 minutes. Turn salmon over and continue to cook until cooked through, 3 to 4 minutes more.
Spoon some of the pistou over the fish and serve immediately.
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