Ouzo Infused Grilled Wild Salmon
Recipe Serves 4
Ingredients:
2 lbs Wild King Salmon, cut into 4 – 8 oz pieces
3 tbs. Extra Virgin Greek Olive Oil
2 tbs. Fresh Squeezed Lemon Juice
4 pcs. Fresh Scallions thinly sliced
1 pc. Clove of Garlic, crushed
12 oz. Crumbled Dodonis Feta Cheese
8 Tbs. Ouzo
1 tsp. Fresh or Dried Oregano
2 tbs. Fresh Chopped Parsley
1 tbs. Fresh Chopped Dill
Salt and Freshly Ground Pepper to taste
Clean salmon under cold running water and pat dry with paper toweling. In a large bowl mix together the olive oil, lemon juice, Ouzo, scallions, garlic, oregano parsley, dill and salt and pepper. Add the salmon filets and coat on all sides with the marinade. Cover and refrigerate for a minimum of 4 hrs. but no more than 8 hrs, because the acidity of the marinade will ‘cook’ the delicate fish. Grill the salmon over charcoal for 10-12 minutes, or under a broiler for 15-18 minutes. Top with the crumbled feta before serving with steamed horta and fresh lemon.
Kali Orexi
Chef Gregory Zapantis
