Nothing says a Very Merry Grilled Christmas like the robust flavors of a perfectly-prepared Grilled Salmon with Green Goddess Dressing! This fantastic dish is specifically crafted to bring the holiday spirit to life by combining traditional seafood cuisine with a unique spin for the winter season.
Chef John Ash is no novice when it comes to preparing delicious grilling recipes, and this one does not disappoint! The succulent salmon begins with a flavorful marinade before being cooked to perfection on the grill, resulting in melt-in-your-mouth fish that packs quite a punch. Generously coated with oil, salt, and pepper, the salmon is quickly seared to lock in the natural flavors and juices, giving it a smoky and rich flavor.
Finally, an extra dynamic touch of Green Goddess dressing adds an exciting layer of boldness that takes the dish over the top. The Green Goddess dressing is a rich hollandaise sauce of lemon, capers, and chives that compliments the delicate texture of the salmon. It was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring in a play called The Green Goddess.
So don't get stuck in kitchen boredom - let Grilled Salmon with Green Goddess Dressing do all of your holiday entertaining work for you this year! Rejoice in your newfound culinary creation and enjoy a Very Merry Grilled Christmas!
Grilled Salmon with Green Goddess Dressing Ingredients
Green Goddess dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 4 (or more) anchovy fillets packed in oil, drained, and chopped
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon drained chopped capers
- 2 teaspoons finely grated lemon zest
- Sea salt and freshly ground pepper
- Drops of fresh lemon juice
- 4 salmon fillets, skin on 6 – 8 ounces each and about 1 inch thick
- Olive oil
- Sea Salt and freshly ground pepper
- 1 medium avocado cut into 4 fans
Grilled Salmon with Green Goddess Dressing Directions
Green Goddess Dressing
- Combine all ingredients except salt, pepper, and lemon juice in a food processor and pulse a few times to combine. Season to your taste with salt, pepper, and lemon juice. Store covered and refrigerated for up to 3 days.
- Generously brush the fresh salmon fillets with oil and season them well with salt and pepper.
- Over a hot grill, place the salmon flesh side down until you can lift the fillets with tongs off the grate without sticking, 4 to 5 minutes or so. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare.
- Slide a spatula between the skin and flesh and place the fillets on a plate. Place avocado fans on top, spoon dressing over, and serve immediately.