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Categories:
fresh chives fresh basil fresh tarragon fresh parsley fresh mint garlic extra-virgin olive oil salmon kosher salt freshly ground black pepper fennel bulb sweet onion white wine butter saffron threads inches wide Grill
Viewed: 23 - Published at: 6 years agoIngredients
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup plus 2 tablespoons fresh mint, chopped (from 2 bunches)
- 6 cloves garlic, finely chopped (about 2 tablespoons)
- 1 1/4 cup extra-virgin olive oil
- 8 (1-inch-thick) salmon steaks, preferably sockeye or another wild variety
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise
- 1 medium sweet onion, such as Vidalia, thinly sliced
- 1 cup dry white wine
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon saffron threads
- 32 small (less than 2 inches wide) hard-shelled clams such as littleneck*, scrubbed (about 3 1/2 pounds total)
- charcoal or gas grill
Method
- In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. (Alternatively, marinate salmon in large glass baking dish.)
- Preheat grill to moderate heat.
- Remove fish from marinade and pat dry. Sprinkle with salt and pepper. Grill steaks, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.
- In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking. Add fennel and onion and saute until just soft, about 2 minutes. Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil. Cook until clams open, about 10 minutes. Discard any clams that have not opened.
- Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions, and fennel around salmon and serve immediately.
