Thanks to a good fisher-friend, I have Alaskan wild caught silver salmon in my freezer. Looking for something new to try, I stumbled on this recipe. It gave me pause because of its simplicity. I imagined making a miso glaze or salmon cakes or something else more complicated – but why would I do that? When using fresh high-quality ingredients, it’s best to just let them shine…
Our friends just returned from Alaska and brought over some wild caught silver salmon for dinner. Oh my! I wanted the flavor of the fish to really shine, so I simply brushed it with olive oil, salt and white pepper before grilling. I served it with a cool, herb-y yogurt sauce I made using the fresh herbs running rampant in our garden.
Grilling fish is a simple, healthy and delicious choice for meals at home. Some people are intimidated by the idea of grilling fish. Don’t be! This method of using direct and then indirect heat to cook fish on the grill works every time. I’ve written specific instructions for using both charcoal and gas grills. Enjoy!
Yield: 4 servings With a deep, rich flavor, this sea bass stands alone. A fresh slice of lemon might be nice, but even that’s not necessary! This works great with halibut too. Ingredients: 2 teaspoons paprika 1 teaspoon garlic salt 1 teaspoon dried thyme ½ teaspoon black pepper ¼ teaspoon cayenne pepper 2 tablespoons grape […]
Yield: 4 servings The fennel salt rub adds a lot of flavor for little effort – you can make it while the coals are lighting. Make the yogurt sauce then too, or while the fish is on the grill. Ingredients: 1 tablespoon dried fennel seeds 1 teaspoon salt 1/2 teaspoon black peppercorns 1 pound salmon […]
Yield: 4 servings Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards adding nice flavor to this dish. Substitute fresh baby spinach for the arugula or Parmesan for the Romano – it’s all good! Ingredients: 1 tablespoon minced fresh garlic, divided 1 1/4 teaspoons black pepper, divided 1/2 teaspoon salt, divided […]
Yield: 4 servings Purchase one orange for this recipe – use the juice for the brine and the zest for the crust. If you can’t find black cod, halibut makes a nice substitute. Ingredients: 1 cup cold water 1 tablespoon salt juice from one orange 4 black cod fillets (about 6 ounces each) 1 teaspoon Dijon mustard 1 […]
Yield: 4 servings Pistou is a cold, rustic sauce – much like pesto. It’s super yummy. This version relies on dill and toasted pistachios for a robust, fresh flavor bold enough to compliment the grilled salmon. Be sure you select salmon from a reliable source. Ingredients: 1/3 cup chopped fresh dill 1/3 cup finely chopped green onions […]
Yield: 2 servings Cinnamon and cayenne bring out the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon add a lovely and light finish. Be sure to make a good choice when selecting your seafood using this handy guide. This dish is quick enough for a week night! Ingredients: 2 […]
Yield: 2 servings Cooking fish “in parchment” works best with a firm fish fillet such as salmon, sole, cod, or halibut. Using the basic method described below, add your favorite herbs (thyme, chervil, cilantro), chopped ginger, lemon juice, white wine, olive oil, a light sauce, chopped vegetables (onions, zucchini, mushrooms), or combination thereof, to […]
