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We
sell a lot of locally raised (organic) salmon at our store in Maine, it
is reasonable in price and quite easy to feed a crowd. Most everyone is
intimidated by how to cook it, marinate or not, and what kind of sauce.
So over the years we have broken the process down to practicable steps
that everyone can easily follow.
Grilling for the Holiday that launches
Summer must be fun, a little easy, with a noteworthy end result. I
prefer a fillet at the widest end near the head, I like the taste
better and the fatty mouth feel, but there are others that Like the
tail end fillet preferring the leanest, flavor and probably a few less
calories.
Always leave the skin on when grilling, without the skin it
would be a big mess and fall through the grates!
Marinate the fish if
you have time, try lemon juice and olive oil for a quick approach or
orange juice and cracked coriander seed if you have a little more time
but it isn’t imperative – and no longer than half an hour or your fish
will start cooking like a ceviche.
Preheat the grill for a least 10
minutes after you have cleaned the grates well so your fillet won’t
stick. Place the salmon on the hot grill at medium high heat, don’t
move the fillet, really don’t, it is just starting to sear, which is
really important, after 5 or 6 minutes take a spatula and move it
free, nice and gently.
A basic rule of thumb is 10 minutes per inch of
flesh at the thickess point, less if you like it underdone. How will you
know that your salmon is done? There will be multiple small eruptions
of white protein all over the surface of the fillet, this means 2 more
minutes, so stay with it, dinner is almost ready.
Remove from the grill
and enjoy with an simple herb sauce that is so quick to make, do it
while no one is watching because it is ”larger that the sum of it’s
parts”, if you know what I mean...
1/3 cup good quality mayonnaise
2 tbsp. water
1 tsp. lemon juice
1 tsp. French mustard (optional)
2 tbsp. finely chopped herbs, your choice
It is the color change that is magical, mayonnaise yellow to the purest white, all by adding a bit of water....
Brenda Athanus runs a small gourmet food shop in Belgrade Lakes, Maine with her sister Tanya called the Green Spot.
The Green Spot
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207.465.2921
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