Title: Grilled Copper River King Salmon Fillet
Categories: Salmon
Yield: 4 Servings

6		6-oz Copper River king
		Salmon fillets
		Olive oil
		Pinot noir sauce (recipe
		Follows)

Heat a grill using mesquite or charcoal coals.

Brush flesh side of fillets with olive oil and place flesh-side down on the grill. Allow the bars of the grill to sear the fish, then use spatulas to give the fillets a quarter-turn.

Brush skin side of fillets with olive oil. Turn the fillets and grill just until the center of the fish begins to look less transparent, 6-8 min, depending on the thickness of the fish. Serve with pinot noir sauce.

Ray's Boathouse, Seattle (one of my favorite fish places)

From: Michael Loo Date: 06 Jun 98

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