Because of Salmon's fat content; it is the perfect fish for grilling, as it will not dry out like other fish. There are few foods whose inherent flavor is equally matched by its inherent nutrition; grilled salmon is one such food. With very little preparation-a touch of lemon, a spoonful of olive oil, a spring of rosemary-grilling salmon brings out the rich textured flavor of the fish, without depleting it of its notorious nutritional value.
A simple marinade can be used before grilling salmon, but if using a citrus-based marinade, do not let the salmon sit for more than 15 minutes, as it can make the flesh mushy. Dill, lemon juice, salt and pepper, are just a few simple household ingredients that you can use to season your fish.
Salmon filets should be no more than one inch thick. They can be grilled with or without the skin. Even if you have removed the skin, always start grilling salmon with the skin side up. The natural fat underneath the skin will be drawn into the filet and keep it moist.
There are various methods for grilling salmon including cedar plank grilling or barbequing in aluminum foil. ASMI's site is full of information about how to prepare and cook salmon, including tips about grilling salmon with a plank.
To prepare the grill, heat it to medium-hot. Salmon should be cooked for 10 minutes per inch of thickness. As soon as the salmon is opaque, remove it from the heat, as it will continue to cook. To check if the salmon is done, cut through the thickest section and make sure it is opaque throughout.
If a recipe calls for turning (and some do and some do not), turn the salmon only once. To turn cleanly, insert a two-pronged kitchen fork between the bars to lift the salmon, then slide a spatula under the salmon and turn.
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