Ahh the art of summer salmon

[Guest guest]

MMMMM,

we are having salmon at our upcoming wedding which my best friend in Seattle has

caught herself, though I disagree ( playfully) coho salmon is the one I like the

best. My suggestion is if you are new to salmon don't do to much to it. A good

cut of fish doesn't need much of anything here are my suggestions.

Classic

room temp Salmon

Med heat grill ( if the heat is too high and you have think pieces you'll burn

one side) make sure grill is clean so you do not loose pieces of your coveted

fish

I personally like the drama of large intact pieces it reminds my food did not

come in little pieces but that's my personal taste you can cut it into

individual servings if you like.

Brush olive oil on skin ( yes leave skin on)

and put on grill skin side down

Make sure you have light so you can check for doneness

Done when not raw pink inside, it does not need to be as done as red meats and

chicken

fresh dill and lemon

eat

If you are feeling tentative you can flip your salmon just wait until the

doneness ( kind of whitish ) has moved to about 3/4 of the way up the piece away

from the grill, the skin allows the meat not to burn so the side without skin

cooks faster.

If you are even more tentative, no oil, wrap in foil with dill and set it on

grill, you can't mess this up.

Have fun! Good eating!

I have a bunch of other ways ( cedar plank mmmm, not for beginners though) but

this should get you started. My suggestion is steer away from complicated

marinades that will mask flavor and focus on taking good care of the meat

itself.It shouldn't taste fishy just flavorful. Of course everyone has their

favorite way of doing these things, I am originally from land so it took me

forever to train myself not to need Old Bay seasoning on everything from the sea

but I found that a lot of people in Minnesota did not like fish, I think that is

changing as we can get fresher fish here now than 10 years ago. My absolute

favorite fish was halibut that my friends parents had caught in the morning and

we ate that evening cooked in foil in a terrible stove in a dingy hotel looking

out in Vancouver island from the Olympic Peninsula- aaahhh the memories! That

was good eatin! Enjoy yourself!

Grilling salmon / Will

Wow! I think we are coming to your house next year for dinner!

How much balsamic vinegar and toasted sesame seed oil to the olive

oil? I tend to use to much sesame seed oil and it ruins it. My 4

lb piece is whole. Should I cut it up in pieces first? does it

grill easier than one big piece? Not crazy about fish or seafood but

am looking forward to trying the grilled salmon with a marinade.

Someone recently raved about the skewered shrimp at Von Hansens.

They grilled the shrimp which was purchased frozen, pre-

skewered.....about 5 on a skewer for $1.50 each a skewer. They also

buy grass fed meat etc. and said they buy occasionally from Von

Hansens.......usually seafood as they didn't think that was as big

of an issue as buying other meats grass fed.......as how can you get

organic seafood anyway? Isn't it already in the ocean?

My self, I like the wild rice brats and brats I get from the Kleins.

Loved the Midtown market a couple of weeks ago and hoping to find

some brats there I wished I would of gotten there earlier. Great

parking too. The sauerkraut I bought from Alvin was great too.

Back to cleaning..........

Jeanne