Grilled Salmon Smothered in Peas and Mint

1. 1

   TO GRILL THE FISH:

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   Prepare a charcoal fire, allowing the coals to produce a medium-hot fire or preheat a gas grill to medium hot.

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   Season the salmon with salt and pepper.

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   Grill for 6 to 8 minutes per side.

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   (To check for doneness, make a small incision in the fish, if it is opaque all the way through, it is done.)

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   It should be taken off the grill a little before you think it is done as it will keep cooking for a few minutes afterwards.

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   You do not want the salmon to be dry.

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   TO ROAST THE FISH:

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   Preheat oven to 375F.

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    In one or two large, heavy, ovenproof skillets, heat 2 tablespoons of the olive oil over medium-high heat.

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    When it gets hot, add the salmon, skin side down.

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    Cook for about 5 minutes, or until you can see that it is turning pale pink.

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    Flip it over carefully with two spatulas (if the skin sticks to the bottom of the pan, scrape it off and discard).

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    Add the garlic and a splash of the wine.

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    Transfer the skillet(s) to the oven and roast the fish for 10 to 12 minutes.

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    Transfer the salmon to a warm platter.

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    If the skin is still on, peel it off and discard it.

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    In a medium-sized skillet, warm the remaining 2 tablespoons olive oil over medium-high heat.

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    Add the green onions, peas, and wine.

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    Swirl the pan a few times and add the mint.

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    Once the pea mixture is warm, a couple of minutes, pour it over the fish and serve with lemon wedges on the side.

* Per serving · 4 servings · Values may vary.