Grilled Salmon
Serves: 6
6 (6 oz) fillet of salmon, center cut, pinbones removed, skin intact
Sea salt to taste
3 tablespoons extra virgin olive oil
1/2 cup dry mustard (such as Coleman's)
1/2 cup white sugar
1 cup cold water
Prepare a charcoal grill. When the charcoal is hot and has a coat of white ash over it push all of the coals to one side of the grill. Pat the salmon pieces dry. Salt very lightly on both sides. Place the salmon pieces skin side down, on the cool side of the grill. Cover the salmon, in groups of two or three if necessary, with a small domed cover, such as a stainless steel mixing bowl. It is important to use a domed cover to enclose the fish. It is the slow hot air circulation that cooks the fish, not the hot coals. Grill the salmon for 15 minutes without turning. Meanwhile, mix the mustard powder and sugar and whisk in the water until it has reached the consistency of heavy cream. During the last 3 or 4 minutes of cooking lift the domes and brush each piece of fish with olive oil. Replace the domes to finish the cooking. The salmon will be a whitish pink color and very tender to the touch and the skin will be brown and very crisp. Serve each piece of salmon skin side up with a simple salad, if desired.
Serves: 6
6 (6 oz) fillet of salmon, center cut, pinbones removed, skin intact
Sea salt to taste
3 tablespoons extra virgin olive oil
1/2 cup dry mustard (such as Coleman's)
1/2 cup white sugar
1 cup cold water
Prepare a charcoal grill. When the charcoal is hot and has a coat of white ash over it push all of the coals to one side of the grill. Pat the salmon pieces dry. Salt very lightly on both sides. Place the salmon pieces skin side down, on the cool side of the grill. Cover the salmon, in groups of two or three if necessary, with a small domed cover, such as a stainless steel mixing bowl. It is important to use a domed cover to enclose the fish. It is the slow hot air circulation that cooks the fish, not the hot coals. Grill the salmon for 15 minutes without turning. Meanwhile, mix the mustard powder and sugar and whisk in the water until it has reached the consistency of heavy cream. During the last 3 or 4 minutes of cooking lift the domes and brush each piece of fish with olive oil. Replace the domes to finish the cooking. The salmon will be a whitish pink color and very tender to the touch and the skin will be brown and very crisp. Serve each piece of salmon skin side up with a simple salad, if desired.
MsgID: 3119628
Shared by: Gladys/PR
In reply to: Recipe: Happy 4th of July - Quick and Easy Picni...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Happy 4th of July - Quick and Easy Picni...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Cajun Shrimp Stew (using crushed tomatoes and red wine)
- Bubba Gump's Shrimp New Orleans (repost)
- Ybor City Authentic Deviled Crabs
- Grilled Marinated Shrimp with Salsa Fresca
- Shrimp Curry with Asparagus and Snap Peas
- Seafood Rice (Arroz Abanda)
- Salmon with Pineapple-Chili Sauce
- Ahi Tuna with a Lavander Crust
- Crispy Honey Shrimp (not PF Chang's Crispy Honey Shrimp)
- Shrimp Reymond
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute