Charcoal Grilled Salmon

Ingredients

Preparation

Slice the salmon into two and flip to expose the flesh side. Remove the skin and tie together to create a diamond shape. Set aside.
Boil and blanch Yukon potatoes, then roast on a hot sheet pan brushed with oil for 15 minutes. Let cool.
Boil and shock the spinach in cold water. Squeeze dry, then sauté in olive oil with garlic until warm and seasoned.
In a blender, combine boiled garlic, lemon juice, parsley, Dijon mustard, and olive oil to make the emulsion. Blend until thick and smooth.
Grill the salmon on charcoal to mark both sides. Finish in oven on a roasting rack.
On the plate, layer potatoes and spinach, top with grilled salmon, and drizzle lemon-parsley sauce.