Tonight on the Grill – Something fishy

cap60552 General, On the Grill

Tonight on John’s grill:

  • Grilled Salmon steak brushed with a mixture of lemon juice, fresh ground pepper, and a little thyme
  • Grilled Asparagus, brushed with a little sea salt, black pepper and olive oil.
  • Noodles alfredo

YUM. The salmon was definitely good especially considering this was my 1st time grilling salmon. I’d like to know when I actually decided I liked salmon? I’ve never been much of a fish fan… I think perhaps I should blame Jon Baade and sushi…

The asparagus was tasty as always, although it’s getting hard to find decent fresh asparagus, and I fear we are at an end for the season.

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2 thoughts on “Tonight on the Grill – Something fishy”

  1. I like smoked salmon, but I have not yet had fresh salmon that I liked. I’m still pretty timid when it comes to fish, but I’ve eaten more of it in the last year than I did in the previous 40 years!

    When the yummy asparagus runs out, look for baby broccoli (sometimes labeled – incorrectly – “broccoli raab”). It’s slightly more sharp-tasting than regular broccoli, and really WONDERFUL grilled.

  2. Here’s my favorite salmon recipe:

    Barbecued Salmon Fillet

    1 salmon fillet with skin (3 1/2 to 4 lb.)
    2 tablespoons butter or margarine, melted
    1/2 cup dry white wine
    1/4 cup lemon juice
    1/4 cup soy sauce
    Chopped parsley
    Lemon wedges

    1. Rinse fish and pat dry. Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold excess foil up to create a lip around fish.
    2. In a bowl, combine butter, wine, lemon juice, and soy sauce.

    3. Prepare barbecue for indirect heat.

    If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals. Set a drip pan on firegrate between coals.

    If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

    Set fish, foil down, on grill but not over heat source. Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes. Cover grill (open vents for charcoal).

    4. Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter. Sprinkle with parsley. Cut fish into portions and lift from skin. Season with juice from lemon wedges.

    Yield: Makes 10 to 12 servings

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