|
|
|
|
|
|
|
|
|
Grilled salmon is easy to make, healthful, and delicious to eat. This recipe is about as simple as it gets, and really provides an attractive filet of salmon. Special
tools: grill, indoor or outdoor, I prefer outdoor
2
salmon filets, each about 6 oz Heat gill to high heat. As grill is heating, scrape off debris from grill grate surface using grill tool. Spray grilling surface with non-stick cooking spray. Watch for flare-ups. If used, add hickory chips to fire. Prior to placing filets on grill, spray both sides of the filet with non-stick cooking spray. Carefully place filets on grill with a spatchula; watch for flare-ups. Grill for about 5 minutes. I can't give you an exact time, as time varies from grill to grill. Carefully lift up a corner of one fillet, and if grill marks have appeared, turn fish over and cook for another 5 minutes. The idea is to "sear" the meat to help lock in the moisture and flavor, and to leave attractive grill marks.
Left: Salmon, cooking on the grill. It has been seared and is now cooking, indirectly, over medium heat. Right: Grilled salmon, ready to eat. Notice the attractive grill marks. Reduce heat to medium and grill salmon over indirect heat for another 20 minutes, or until it is done. See photos for what salmon filet looks like when finished.
Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
|
