Grilled Salmon Bundles with Saffron, Tomatoes & Olives

Grilled Salmon Bundles with Saffron, Tomatoes & Olives
Photo by Scott Phillips


  • ½ tsp. chopped fresh thyme
  • ¼ cup pitted and coarsely chopped black oil-cured olives (20 to 25 olives)
  • Freshly ground black pepper
  • ½ tsp. kosher salt; more as needed
  • Four 6-oz. center-cut, skin-on salmon fillets
  • Pinch saffron (15 to 20 threads)
  • ¼ cup extra-virgin olive oil
  • + 2 more ingredients
    • 1 Tbs. minced fresh garlic (3 to 4 medium cloves)
    • 2 medium plum tomatoes, cored and cut into medium dice (about 1 cup)

Heat a gas grill with all burners on high. In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste. Set one piece of salmon, skin-side down, on a 12x18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of t...

View full recipe at Fine Cooking


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