- 4 (6-ounce) king salmon fillets, skin on
- 4 cups Modena balsamic vinegar
- 2 heads radicchio trevisano
- 1 cup extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Preheat a grill pan over medium-high flame.
Cut the heads of radicchio into halves and then cut into quarters.
Remove a small amount of the stem, leaving enough intact so the pieces stay together.
In a medium mixing bowl mix the radicchio, salt, pepper and extra virgin olive oil.
Place the radicchio on the grill flat side down.
Cook for 3-5 minutes and then turn and complete cooking on the alternate side.
If the stem of the radicchio is still hard after it is removed from the grill, the cooking process can be finished in a 350 degree oven in about 5 minutes.
Once cooking is complete, place the radicchio while it’s hot into a medium mixing bowl with the balsamic vinegar and chili flakes.
Rub the salmon fillets on both sides with olive oil.
Season the flesh side of the salmon with sea salt and pepper.
Place skin side down on the grill and cook until the edges of the fish begin to turn opaque (4 to 5 minutes).
Turn the fillets and cook 1 minute more.
Place 2 pieces of radicchio on each plate then transfer the salmon fillets and place on top of the radicchio, skin side up.