Archive for April, 2011
Salmon fillets, about an inch or should be cut a little more on the strength of your choice. Too thin and runs the risk of burning flesh. Too thick and you may end up with meat cooked on the outside but raw on the inside.
Next comes the seasoning. Now this is something that depends on individual tastes, but the salmon is as versatile as beef or pork and is not going well with all kinds of spices. I recommend some light citrus flavors are added – lemon / lime juice work beautifully with the salmon. A little pepper, salt, pepper, garlic (fresh or dried and ground, both work very well) and some basic herbs – thyme and rosemary are my favorites – on a basic ingredient.
Warning: salmon salting before cooking is not recommended because it can dry the meat. In contrast, the salt once cooked the meat fast.
Leave the fish in the marinade for at least 3-4 hours to blend sit in the refrigerator. Some people prefer a bit of soy sauce to the mix to add moisture to keep the fish, although this to your wishes. Before cooking, remove fish from refrigerator and let come to room temperature.
Preheat grill to medium, varying the temperature depends on the slice thickness. Oil salmon with olive oil (I prefer extra virgin olive oil) and a pinch of butter. Never oil the grill itself – this causes the fish to keep.
BBQ over time depending on the slice thickness. If using fillets over medium heat, the maximum cooking time is about 15 minutes to cut one inch thick. thick for each half inch, add 5-7 minutes cooking time. Be sure to turn the salmon over, when half of the cooking done. Recommend keeping it at an angle of 45 degrees to appeal to cross in the flesh.