Monday, May 3, 2010

Grilled Salmon and Potatoes with Mojo de Ajo

Rick Bayless hasnt show up at my table in awhile and we have missed him. In my continuing quest to love salmon (or at least eat it 3 times a month), a recipe from Rick seemed logical.

It was nice to make a one-dish meal on the grill and even nicer that it was in foil - no muss no fuss and clean-up was a snap. The garlic flavor was mellow and understated yet prominent, if that makes sense. It didnt overpower the food, yet helped add excitement to the salmon.

I added sliced zucchini to the recipe and paired it with a salad and a crisp white wine. Beautiful early spring dinner.

Grilled Salmon and Potatoes with Mojo de Ajo (Adapted from Rick Bayless)

4 medium size Yukon Gold potatoes, about 1 1/2 pounds
2-3 zucchini, sliced
6 -6 ounce skinless salmon fillets, -- about 1 inch thick
3/4 cup Slow-Cooked Garlic Mojo
Salt and coarse ground black pepper
Fresh herbs such as basil, chives, cilantro, lemon verbena, marjoram, parsley, thyme
Lime wedges
Mojo de Ajo
4 large heads garlic
2 fruity olive oil
1 teaspoon salt

Put the potatoes into a 4 quart pot and cover with water. Bring the potatoes to a boil, and continue cooking until the potatoes are just cooked through, about 25 minutes. Drain and let cool completely. Remove the peel and cut into 1/4-inch slices. You can cook the potatoes the day ahead.

Cut 6 – 12 x 24 inch pieces of heavy duty aluminum foil. Fold each piece in half to make a 12 x 12 inch square. With the dull side up, place 3 to 4 slices of potatoes in a row down the middle of the square, laying the zucchini around them. Spoon 1 tablespoon of the Garlic Mojo over the potatoes, then sprinkle with salt and pepper. Place the salmon fillet on top, and drizzle on another tablespoon of Garlic Mojo. Sprinkle salt and pepper over the fish, then place several sprigs or leaves of whatever fresh herb you'd like on top. Repeat these steps with the remaining pieces of salmon.

Seal the package by bringing the top and bottom of the foil up to the center and folding the two sides together. Fold the top over a second time to ensure a good seal. Double fold both ends to create an airtight package.

Slide the packages onto a medium-high grill and cook for about 8 to 10 minutes. Remove from the grill and place on individual plates, along with several wedges of lime. Squeeze lime over the cooked fish if desired.

Mojo de Ajo (makes about 3 cups)
Heat the oven to 300˚F.

Break the heads of garlic apart, then mash each clove to release the clove from its papery skin.

Stir together the garlic, oil and salt in an 8x8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.

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