Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons chopped tomato
- 2 tablespoons Pernod
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- Pinch salt
- 1 tablespoon chopped fresh parsley
- Two 8 ounce salmon steaks or fillets, tiny bones removed
- 2 teaspoons salmon caviar
Instructions
1. In a medium skillet, heat the oil
over medium-high heat. Add the
garlic and tomato; cook, stirring, for
4 to 5 minutes. Add the Pernod and
stir until incorporated. Add the
thyme, bay leaf, salt, and parsley.
Continue cooking until thickened.
Remove from the heat, transfer to a
container, cover, and chill in the
refrigerator for 30 to 45 minutes.
Discard the bay leaf.
2. Heat a charcoal grill to a medium
temperature. Lightly coat 2 large
squares of aluminum foil with olive
oil. Place a piece of salmon steak in
the center of each square. Spoon 2
tablespoons garlic-tomato mixture on
top of each piece of salmon. Wrap the
salmon in the foil, sealing the ends.
3. Place the foil packages on the grill
and cook for 5 to 6 minutes on each
side. (Alternatively, you may use the
broiler or bake in the oven.) transfer
to warmed plates and carefully
remove the salmon from the foil.
Garnish with caviar (optional). Serve
immediately.
Serves 2