Salmon fillet – 1 large salmon filet (ask your fishmonger for to give you a piece that matches the number of portions you intend to serve)
Olive oil – 2 tablespoons
Sea salt – 1 teaspoon
Black pepper – 1/2 teaspoon, freshly ground
Orange – 1 orange, thinly sliced into wheels (or lemon or seasonal stone fruit like peaches and plums)
Basil – Handful of basil
Rinse the salmon and pat dry with a paper towel.
Layer the salmon on a large piece of foil and use a spoon to coat it with olive oil.
Generously sprinkle the surface of the salmon with salt and pepper
Cover the surface with an even layer of orange wheels
Use your hands to gently tear the basil into smaller pieces to release it’s aroma and flavor. Sprinkle over the surface.
Swaddle the salmon with foil, like a burrito.
Place the salmon on a well-lit grill. If using coals, they should be burning. Begin checking the salmon after 15 minutes. When a white “froth” rises to the surface, the salmon should be done. Remove immediately as the filet will continue to cook inside.
Squeeze a spritz of orange and garnish with a smattering of basil before serving.