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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Thanks Kelly!
#60011 - 04/10/04 04:55 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Great ideas here. 10 mins per inch of thickness, eh? I was SOOOOOO off, but I wanted it to be done at the same time as the potatoes -- and figured I could just put it on low. NOT! Translucent? Makes sense. Good guideline there. THANKS!
No, I don't do steaks. Too many darn bones!
I haven't ever had Chinook; I'll have to look for it when it's salmon season. Thanks! In the meantime, I'm kinda stick with my sockeye; it's frozen, but YUMMY! We go by the fish market a lot, and they have a great selection (usually) -- I'm gonna ask them about that Chinook, and also see if they'll sell me a tail.
Thanks for the guidelines -- good tips here! You sure you're not living up here in Salmon Country?
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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hah! Busted. well, I did for 24 years, so I guess I'm kindof a northwesterner. But salmon and steelhead run up the rivers down here, too, y'know. My neighbor has a tendency to catch 30-pound salmon and then come over and ask me if I want a chunk (that's what made me think to mention the tail section). He smokes a lot of salmon (yum!!!!!!!!!!!!!!!!!) and I occasionally smoke some too.
Here's my very favoritest bestest salmon:
Lightly spray or oil an 8-inch glass baking dish. Add minced garlic to taste and brush it around the dish, then arrange salmon filets (or tail steaks!) and add the following on top of the salmon:
- 1 Anaheim chile, sliced into thin rings
- 1/2 - 1 cup bite-sized pieces fresh grapefruit
- 1/2 - 1 cup crushed pineapple
- about 1/3 cup fresh lime or lemon juice
- a generous splash white wine or vermouth
- 1 red bell pepper, diced
Sprinkle generously with black pepper and a little salt, then sprinkle generously with brown sugar. Bake at 400 till salmon is translucent.
Best served with slices of mango drizzled with fresh lime juice, fresh asparagus, and basmati rice.
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I Knew It!
#60574 - 04/12/04 06:47 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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AHA! I caught ya, eh?
Yeah, steelhead. Boy, good eatin' there! My boss used to go fishing with friends and he'd bring back some of those puppies (and share with me) -- but I was sure he caught them in Oregon as I recall?
Anywho.... this recipe ROCKS! You should post it separately from this thread because no one will find it here.
Thanks Kelly! Thanks AGAIN! I am SOOO gonna print this out and make it!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bevrs
#60906 - 04/13/04 08:39 PM
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MissS
Reged: 02/11/04
Posts: 837
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Is chicken high in cholesterol, Bevrs? Is there anything else that is IBS safe, but not cholesterol safe? I'm just wanting the information in case I need it in the future. Have you recovered from your painful weekend? I've been having a time of it myself since Saturday night.
Terri
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Terri
#60916 - 04/13/04 09:04 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Saturday night? Girlfriend, that was 3 nights ago! What happened? What did you eat?
I'm trying everything possible to reduce the cholesterol. Frankly, hubby and I are flabberghasted, because we both thought we ate very healthfully, and we both row together, so we get plenty of exercise. However, sometimes diet and exercise just aren't enough. My daddy died of artheriosclerosis, so in my case it could be genetic. Nevertheless, I'm doing everything possible to bring the cholesterol down.
Heather suggested cutting out chicken, and my doc agreed with her. White chicken should be okay, but there's a lot of fat in dark meat, and it's animal fat, the worst kind for cholesterol. Turkey -- white meat only -- is okay. But the best thing of all is salmon and tuna. I'm also taking large doses of flax seed oil.
Anything else that is IBS-safe but not cholesterol-safe, you ask? Well, fat is a BIG no-no; I have to reduce fat as much as I possibly can, even more than the 25% limit we have. Other than that, frankly, the IBS-diet is perfect for reducing cholesterol. In fact, when I mentioned my IBS diet to my nutritionist, she said, "that's exactly the diet I was going to put you on!" She went on, "WHY do you have high cholesterol?!"
I have 2-1/2 more months to get this cholesterol down, then it's back to the doc for another blood test. If my cholesterol is still high, he'll put me on meds.
I am MUCH better than Friday-Sunday, thanks for asking. However, my tummy is still very tender, and when I bend over it hurts a lot. It frustrates me, because I know if I had taken the Donnatal when the attack first hit, I could have shaken it overnight. I refused to take the stuff because it's so dangerous, and as a result I'm still suffering. Go figure, eh?
What's happening with you? Why are you not better?
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bevrs,
I'm really glad to hear that the IBS diet is a good one for cholesterol. Maybe that's one hurdle I won't have to worry about. (knock on wood). I already have the high blood pressure, though, so I just need to know as much as I can about taking care of myself better.
You asked what happened to me to make me sick. Well, I'm not really sure, but I think I may have eaten too much fat. I hardly eat any anyway, but I messed up and used way too much canola oil on some chicken. I usually just rub a dab of it on both sides and grill it, but I forgot I had IBS and just did it like I was free. (Yes, I actually forgot what the heck I was doing.) Isn't that crazy?
Well, the next evening, BOOM! I had D(which I'm usually C), and now for the past 2 days I've just had this pain in my lower left abdomen and side. It's better, but it hurts when I take a deep breath or lay on my side in a certain way. I also get bloated. I look like a 50 year old pregnant gal. I have to laugh about it sometimes, because it's so darned hilarious. I mean, looking pg at my age. HA!
Anyway, I'm going to the doc, if I don't get well here pretty quick. I've had infections before and I can't tell the difference between an ibs attack and an intestinal infection, so I don't like to mess around with it too long if I'm not sure.
I skated along for two months though, feeling more normal than I had in years; and it's so nice to have hope with a real blueprint to make it all happen!!
It's nice talking with you, Bevrs!
You're always a breath of fresh air!! What a precious person you are!
Terri
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Re: Terri
#60924 - 04/13/04 09:41 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Thanks! You're a sweetheart, Terri. I love talking with you.
When you had your colonoscopy, did they find any diverticuli? You don't have diverticulosis, do you? I have it, and sometimes those diverticuli get infected, then you end up with diverticulitis, and you have to get rid of the infection through antibiotics.
Anyway, the pain is very low and is extremely sharp. It doesn't sound like that's what you have -- because, if you did, you couldn't move. But I'm just wondering if they found any -- because it occurs most often in us older people, and even more so as we age, such that by the time we're 80, EVERYONE will have it -- that's 100% of the American population!
It's good to know that you have it because you can cut out nuts and seeds from your diet -- which I've done of course -- and have had only two diverticulitis attacks.
Anyway, I don't know why I mention it, because the description of your pain isn't the same.
Are you on blood pressure meds? Since the doc put me on it, I've dropped my numbers WAAAAY down. He's delighted -- and of course so am I. When I was working, my cohort said she knew she had high blood pressure, but was too busy to go to the doc and get meds for it. I tried to force her, but she kept putting it off. Then, of course, the inevitable happened -- in the office one day, she had a stroke. It was very bad; she almost didn't make it to the hospital in time. They saved her, but she ended up paralized on the entire right side of her body. It broke my heart to see her; she uses a cane to walk, and no one can understand what she's saying. Her right eye droops, causing her face to look distorted. She's taking a typing course to learn how to type with one hand. My heart breaks whenever I see her.
Okay, I'm REALLY rambling now! What I wanted to say is, aren't you glad you discovered the high blood pressure when you did so that you could take the meds and reduce it, thus preventing a stroke and saving your life!
Get better soon, please, and let us know what the doc says.
Your friend,
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bevrs,
I still haven't had a colonoscopy. I don't have insurance and the doc won't do it without it. Unless you go through ER, it's just about impossible to get things done.
I have a really, really nice doctor though and she takes me serious and does her best with me; always considering that I'm uninsured. So, she just bases everything on her knowledge and my symptoms. Not the best way, but she's all I have.
Sometimes I feel like I'm just shooting in the dark, but I have to do something for myself. I think I'll cut out nuts and seeds anyway, just to be on the safer side. I'm going to give myself another day or two and then I'll go see my doctor.
Yes, I take medication for my blood pressure. It's well controlled. I've been on the same med for over 5 years and it's still working wonderfully for me.
My parents, my grandparents and my siblings all have high blood pressure. It runs in the family. It's something I take very seriously.
That's such a sad story about your co-worker. How awful for her. It would be even harder knowing that you might have been able to prevent it. Heavens, we all want to avoid scenarios like that if we can!
I'll let you know if I go the doc and what I learn.
Thanks for your concern,
Your friend,
Terri
OH, by the way, I wasn't able to get insurance because of my high blood pressure and my "build". But, I'm not giving up. I'm trying more places. I'll try everything I can think of before I give up.
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Bev honey, I know I'm stoopid, but I don't get the foil thing!  So... do you put the fillet straight on the BBQ like normal and then just put a sheet of foil on top? Doesn't it try and blow off?
We're gonna have a BBQ for a load of friends when we move into out new house (not long now!) and I'm gonna make this for me! 
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No foil underneath the fish. I spray the grate with PAM, just so the fish doesn't stick (the sugar from the syrup will char and stick a little). The foil serves as a lid (my barbie doesn't have a lid); the foil goes on top to hold in some of the steam. Yeah, it kind of tries to blow off, but I "tuck it in around the edges of the grate, just a little. Don't cook it too long!
What kind of salmon are you grilling? Let me know how you like it.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I have NO idea what kind of salmon it is. Scottish, I guess!
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Just curious why Donnatal is so dangerous? Even in small amounts as needed? 
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Oh, here you go! Drs. Wolfe and Hope, "Worst Pills, Best Pills" has this to say about Donnatal:
(Quote): "Donnatal is actually a combination of Atropine, Hyoscyamine, Scopolamine, and -- are you ready -- Phenobarbital."
"Warning: special mental and physical adverse effects. Older adults are especially sensitive to the harmful anticholinergic effects of a family of drugs called belladonna alkaloids. Atropine, hyoscyamine and scopolamine are all in this family. Drugs in this family should not be used unless absolutely necessary. Mental effects: confusion, delirium, short-term memory problems, disorientation, and impaired attention. Physical effects: dry mouth, constipation, difficulty urinating (especially for a man with an enlarged prostate), blurred vision, decreased sweating with increased body temperature, sexual dysfunction, and worsening of glaucoma."
(Unquote)
I take this stuff ONLY when I'm absolutely desperate, doubled over in pain, and can't take it any more. Thankfully, that hasn't happened in almost a year now. My prescription is still full of the stuff; I'm hoping they'll come out with something far safer before it's empty.
Consider Heather's peppermint caps. She used to take Donnatal also, but she says the caps actually work better as an anti-spasmodic than Donnatal. I'd go for the caps if they didn't cause me such indigestion...
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I've been using the caps. Still having the painful attacks.
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Hyoscyamine?
#62111 - 04/17/04 06:40 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Have you tried Hyoscyamine? I call it my "cramp pill." It works when the cramps aren't really, REALLY bad.
The doctor also prescribed Donnatal for me, knowing that I've used it very sparingly in the past. Donnatal contains Hyoscyamine (as well as other stuff, as you know). If your doctor will prescribe Donnatal, you can give it a try. I will have to say this about it: as dangerous as the drug is, it works every time. The ONLY time it didn't work for me was when my attack was so horrible I literally could not walk -- but it turned out the attack wasn't IBS but diverticulitis.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Is this the same thing as Bentyl or something completely different?
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Not this recipe, but I'm bumping it up because it looks so good anyway, lol. But I did eat salmon in a restaurant for the very first time and it was FANTASTIC! I loved it! The salmon I ordered was made with maple and soy sauce and I bet this would taste pretty similar. I can't wait to try this now!! Thanks for sharing!!
Oh, one question... do you put the fish right on the grill rack and cover it with the foil, or wrap it in the foil? It sounds like it goes on the rack but I just want to make sure because fish crumbles so easily. Thanks Bev! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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YAAAAAAAAAAAAAAY for you for trying salmon!!
Quote:
... do you put the fish right on the grill rack and cover it with the foil, or wrap it in the foil?
You can put it right on the grill if it's skin-side-down. But don't try to turn it over or you're right, it'll crumble and go bye-bye. One of my favorite things is to put it skin-side-down on the grill (this is assuming you have a FILET and not a steak!) and then put a LID over it. Like a roundish lid that fits on a 3-qt saucepan. Or you can just put foil over it. Or you can put the salmon (steak or filet) on foil, sprinkle it with lemon and black pepper and white wine, fold up the foil, and set that onto the grill.
P.S. I like salmon with maple (or a fruit glaze) but I'm not too wild about the soy sauce. My son-in-law does that all the time and I prefer it without, but then it depends on where you got your salmon and whether it's wild or farm-raised or several other things ....... The better quality (and fresher it is) the more I like to leave it undecorated!
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I can't believe you haven't had salmon. Gosh I have to make it once a week since it is my husband's favorite. With all that experience he tells me I am an expert. When I buy salmon at the store it is a fillet with skin generally. I take that and put all sorts of different flavorings on it like ginger and soy, lemon and dill, wine and rosemary, soy and side of wasabi, basil, whisky, brown sugar, etc. Then I just put it skin side down on the grill, lid down. You don't have to turn it. Check after about 8 minutes by flaking into the thick part with a fork, when it has a very teeny amount of gooey pink left in the center take it off by sliding a spatula between the skin and flesh and leave the skin on the grill and it will finish cooking that little bit. You don't want it to be rare like ahi tuna but you don't want it overcooked. It cools really fast so it doesn't "carry over cook" too much so it needs to be taken off just before it is done.
I can only handle about 4oz now but hubby eats the rest- usually a couple pounds! I hope you will try making it. Oh and it needs salt of course and salmon is really good with a sweet flavor like brown sugar, maple or teriyaki.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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