Makes 4 servings
Skinless salmon fillets are almost impossible on the grill. The meat flakes and chips into nothing in no time. By putting them on orange slices, you can get them on and off the grill with all the juicy flesh intact. Wild-caught sockeye or king salmon is leaner than farmed and perhaps a better choice for this technique since there will be less salmon fat to leak into the orange slices below.
2 large navel oranges
Nonstick spray
2 tablespoons minced fresh basil leaves
Table salt as needed
Ground black pepper
Four 6-ounce skinned salmon fillets (thawed if frozen)
2 tablespoons olive oil
2 tablespoons pine nuts
1. Slice one orange into ¼-inch-thick rounds. Seed these rounds. Slice the other orange in half.
2. Brush the grill grate clean and prepare for direct, medium-heat cooking.
3. Spray one side of each orange slice with nonstick spray. Place two orange slices, sprayed side down, side by side on the grate to make a “platform.” Make three more platforms, then sprinkle each with a quarter of the basil, as well as a pinch of salt and pepper. Set one salmon fillet, flat (that is, skinned) side down, on each platform. Place the two orange halves cut side down on the grill grate.
4. Cover the grill and cook until the fish is firm but opaque, cooked through without being flaky, about 10 minutes.
5. Use a large spatula to transfer each fillet and its platform to a serving plate. Remove the orange halves and wait a minute to let them cool down. Squeeze the juice from the halves over the salmon fillets. Drizzle about ½ tablespoon olive oil over each serving, sprinkle each with ½ tablespoon pine nuts, and serve.