Make a beautiful display and customizable meal for all your guests during summer grilling season. —Chef James
fingerling potatoes, cut in half
extra virgin olive oil
red wine vinegar
cloves garlic, chopped
asparagus spears, trimmed
alaska wild king salmon
cedar plank, soaked in water
fresh dill, chopped
red onion, sliced into rings
romaine heart, cut in half
kirby cucumber, sliced
mixed pitted olives
In This Recipe
Place the potatoes in a sauce pot and cover with water by two inches. Season the water with salt and place the pot over high heat. As soon as the pot comes to a boil, drain the potatoes and set aside to cool.
In a large bowl, combine the olive oil, red wine vinegar, rosemary and garlic. Add the blanched potatoes, asparagus, shisito and zucchini. Toss well to coat.
In a separate bowl whisk together the lemon juice, garlic, yogurt, and dill. Set aside while you prepare the Alaska king salmon.
Transfer the vegetables, including the red onion and romaine lettuce to a baking sheet and season with salt and pepper. Season the Alaska king salmon with salt and pepper and brush it with the remaining marinade in the bowl.
Set up a grill for indirect grilling- set one third of the grill to high and leave the other side of the grill to low.
Place the Alaska king salmon on the soaked cedar plank and place the plank on the low side of the grill. Cover the grill and cook 15 minutes. After 15 minutes, add the vegetables to the hot side of the grill, turning occasionally until tender. Place the cooked vegetables on a tray to rest.
Continue cooking the Alaska king salmon until it reaches an internal temperature of 130 degrees, 20-25 minutes total.
Place the Alaska king salmon, still on the cedar plank, in the center of a large platter. Arrange the grilled vegetables around the cooked Alaska king salmon, adding the cucumbers, olives and prepared yogurt sauce.