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Grilled Salmon with Green Goddess Dressing

 

You’ll be happy to devour this with a soft California Pinot Noir.

A pale ale has the right amount of intensity for this dish. 		 

There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavor. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honor actor George Arliss, who was performing locally in a play called “Green Goddess.”

For the dressing:

1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
 
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil


To make the dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

Makes 4 servings.