Grilled salmon fillet

• 600 grams of salmon (4 slices)
• 1 spring onion
• 2 twigs of thyme
• 4 spoons of olive oil
• 1 laurel leaf
• ½ glass of dry white wine like Piemonte DOC Chardonnay
• salt and pepper

Start by cleaning the salmon. If you have slices that are already cut and clean, you can skip this step. If not, remove all the bones from the salmon with a sharp kitchen knife and cut the salmon into rather thick slices. Wash them with water and let the fillets dry.

Marinating is next: clean the onion by removing the outer layer and chop it coarsely. Pour it into an airtight container along with the oil, white wine, the leaves of a twig of thyme, laurel leaf and pepper, then mix. Take the four slices of salmon with the skin and put them in the marinade. Close the container and let it marinate in the fridge for 45 minutes, for 15 minutes out of the fridge.

Finally, we move on to the last stage of cooking. Prepare a grill pan on the fire and bring it to temperature. Take the fillets, drain them from the marinade and place them on the hot grill pan, on the skin side. Cook for three minutes. Turn the salmon and cook on the other side for 1-2 minutes. Then, the salmon fillets on the serving plates.

Season with a pinch of salt and ground pepper, and match it with a good white wine like our Piedmont DOC Chardonnay.

Enjoy your meal!