Grilled Salmon with Preserved Lemon and Green Olives

• FAST
• HEALTHY

Ingredients

1. 1/4 preserved lemon, pulp discarded and peel minced (see Note)
2. 1 small shallot, minced
3. 1/4 cup chopped parsley
4. 3 tablespoons extra-virgin olive oil
5. 3 tablespoons fresh lemon juice
6. One 2-pound, center-cut salmon fillet with skin
7. Salt and freshly ground white pepper
8. 8 large green olives, such as Cerignola, halved and pitted

1. Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits. Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.
2. Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up. Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.