- 4 (6-ounce) sockeye salmon fillets
- Olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Fava Bean, White Corn, and Wild Mushroom Succotash
How to Make It
Brush salmon fillets with olive oil, and sprinkle evenly with salt and pepper. Grill, skin-side down, over medium heat (300° to 350°) for 3 minutes. Turn and grill 1 additional minute or until desired degree of doneness. Serve over succotash.
Welcome to Michael's