We all know salmon is one healthy powerhouse food, and Barbecue Salmon is one of the easiest fish to cook, so now that warmer weather is on it's way, get out that BBQ and let’s get cooking.
As long you’ve prepared the barbeque properly, your salmon shouldn’t fall apart. First here’s a few tips on how to best barbeque salmon:
Make sure that the rungs on the grill are clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the Salmon stick.
Get that barbeque really hot. Use plenty of charcoal to build a really good fire that will retain plenty of heat.
Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour - this is where many people make a critical mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!
As long as the Salmon (or any seafood or meat) is well oiled it won’t stick. Of course, it helps if you don’t prod it and move it around every 30 seconds, if you do you’ll end up with scrambled salmon which isn’t much use to anyone except the cat.
Wait until the flesh is seared before turning it over.
Only turn it over
once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage—the fish sits inside it and makes the entire turning-over process child’s play.
Important: Don’t salt anything before grilling. This will dry the fish out.
If you're using a traditional Chargrill a good idea is to use herbs or flavored wood chips thrown on the charcoal to impart additional flavor.
Of course, if you're using a gas or electric BBQ grill then try Rubs or Marinades for extra flavor when cooking your barbeque salmon.
GRILLED SALMON AND FRESH PINEAPPLE
McCormick Herbs and Spices is our source for this yummy recipe. Asian Seafood Sauce delicately flavors the salmon and pineapple for a satisfying combination. Serve with white rice or wild rice. Serves 4.
1/2 C McCormick® Asian Seafood Sauce , divided
1 pound salmon steaks or fillets
1 medium fresh pineapple, cut into rings
1. Pour 1/4 C of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
2. Refrigerate 20 minutes or longer for extra flavor. Remove fish and pineapple from sauce. Discard any remaining sauce.
3. Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Brush with remaining 1/4 C sauce halfway through cooking. Grill pineapple 2 minutes or until heated through. Serve with fish.
Tip: You can substitute swordfish or mahi mahi for the salmon.
Download this recipe.
Here’s a salmon recipe you can make in ANY weather:
SMOKED SALMON PIZZA
Courtesy of Rachael Ray of The Food Network
This makes a wonderful 10-minutes-or-less party offering or appetizer, as well as a light entree on summer nights. Compliment it with a simple mixed green salad for supper:
1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand
1/2 cup sour cream
1/2 lemon, juiced
2 tablespoons fresh dill leaves, chopped or snipped
1/3 pound Nova Scotia smoked salmon, thinly sliced
Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained
Preheat oven to 400 degrees F.
Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
Top pizza with sliced cucumber, red onion, and capers.
Download this recipe.
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