Grilled Salmon
#59418 - 04/08/04 08:01 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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When we first discovered B.C., we stayed in a little houseboat at a bed & breakfast on the Fraser River. The owner, Will, had fired up the barbie on his dock and invited us to share some of his grilled salmon. It was so good, we haven't gotten enough of it since. This is how he fixed it:
2 coho or sockeye salmon filets
3-4 tablespoons REAL maple syrup
1-2 tablespoons Worchestershire sauce
Juice from 2 fresh lemons
Combine syrup, Worchestershire, and lemons in Zip-Loc bag; add filets and marinate for about an hour, turning fish. Fire up the barbie and toss on the filets; cover with aluminum foil. BBQ until fish is done and layers "separate," turning once.
Serve with lemon rice. Serves 2.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Ooh, I love maple syrup! This looks amazing, Bev! I'm just curious, though, do you think it would work with chicken? My mother hates fish and I never bother to cook for just myself. 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Kree, why not just one filet for yourself? It's SOOOO good, and really good for you. Salmon has essential omega-3 and omega-6 oil that's excellent and helps reduce cholesterol.
I don't think chicken would work on the barbie because you have to cook the chicken so much longer than the filets, and the sugar in the maple syrup would burn so much you'd have charred chicken. With the filets, it's so fast on each side and it's done before it has a chance to burn. (However, chicken would probably work okay in the oven rather than on the barbie.)
BTW, I'm off chicken. Maybe a little turkey breast, but no more chicken for me.
.... matter of fact, think I'll get some more salmon out of the freezer and defrost it so I can marinate it for tonite. I just LUV the stuff!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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No Chicken for Me
#59631 - 04/09/04 12:32 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Hey Steph,
I'm being real, REAL strict with myself in an conscientious effort to bring my cholesterol back down again. I'm on an almost-all vegan diet with the exception of salmon, tuna and maybe an occasional slice of turkey breast.
My diet has nothing to do with my IBS.
BTW, hubby got inspired by my cholesterol test, so he had one done too. Guess what? His is higher than mine! Wow, what a surprise. I must have been cooking all wrong!
We both are SOOOOO on a strict regimen. He's tougher (much stronger willpower) than I, so you can just imagine what little we eat now. He's poppin' Cheerios like they're goin' out of style!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Ok...that make sense! Well good for you guys! I hope you get the results your hoping for!
Your just to good of a cook!
OK!!! Keep up the good work! OH...how is the sugar thing going for you? Lost anymore weight??
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Rats
#59739 - 04/09/04 03:08 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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You sweetie-pie you!
No more weight loss -- YET. And no sugaaaa either! (Unless you count the honey I put in my tea twice a day.) I'll just keep on pluggin' -- at this rate it's eventually GOTTA come off!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Wow!
#59815 - 04/09/04 07:20 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Wow, Bev, that must take a LOT of will power! Good for you and your hubby for making a conscientious effort to improve your health! I'll be cheering you on!
You're right, maybe I will just make up ONE salmon filet for myself. I have a confession to make, though... you're not going to believe this... I've NEVER had salmon before! I grew up hardly ever eating fish because of my mom's dislike for it, so I'm afraid to try salmon because I've heard it's very fishy. Maybe I'll get brave sometime soon... 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Kree, in my opinion salmon is the best fish out there. Especially a nice coho or sockeye. Be sure to get a fillet, as opposed to a salmon steak (and I prefer it with the skin off). I think you'll be surprised, Girlfriend. It's not "fishy" at all. There are some fish that are "fishy," and I remember catching them when we lived on the coast; I wouldn't eat them again. But it sure wasn't salmon!
Also, be sure to buy WILD salmon; you don't want that farm stuff, like Atlantic salmon. It's not in season right now, so you can't buy it fresh. Nevertheless, the frozen stuff is fabulous if you get it at a good fish store. It takes no time at all to defrost, and there's no fishy smell.
Also, don't over-cook it on the BBQ. Last night I put it on at the same time as the new potatoes, then let it cook the whole time the potatoes were cooking (1/2 hour). It was WAYYYY too long, even though I had it on low, and the salmon came out too dry. You just want it "easy over," just until the individual filets layers begin to separate and there are no more juices. Also, I covered it with aluminium foil because the other night when I made it for dinner I didn't cover it and it took forever to cook.
Okay, I'm rambling.
ENJOY!
P.S.: Love the happy dance!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bevrs, much as I respect your opinion :D I have to disagree with you on a couple points. Coho and sockeye are tasty salmon indeed, but many serious salmonheads in the Pacific Northwest agree that Chinook is as tasty as it gets, particularly spring chinook or "springers."
Also, though I agree with you that a fillet is better than a steak, if you are truly lucky you can get a boneless salmon steak by asking the meat dude if they have a tail section or if they'll cut your steak(s) from the tail section of a whole salmon. The tail section has a bone -- the spine -- but no ribs.
RE: cooking time, about ten minutes per inch of thickness is a general guideline. Best bet is to LOOK AT the salmon. When it becomes translucent, eat it.
k.
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