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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Grilling Salmon
Z GIRL wrote:
> I am grilling Salmon for company Saturday. I am looking for grilling > time ( Salmon is 2.75 lb whole filet.) And I need a tasty way to > season it but not Cajun or blackened. > > > Thanks, > Barbara Barbara, dill weed and lemon is always great with salmon. I would brush it with a little oil - some would say olive oil, that's up to you - and sprinkle lightly with dill weed, a little salt & pepper and perhaps put some thin slices of lemon on the top. You might also want to grill some zucchini, yellow squash, onion, etc. along with the salmon. I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for fish on the grill - keeps the fish from flaking and falling through the grate but the fish is still grilled, not 'steamed' in a foil packet. How long to cook? Until it flakes easily with a fork; turn it once with a wide spatula. About 8-10 minutes, I'd say. The good thing about this foil (and no, I don't work for them nor do I sell the product) is you can take it right off the grill, foil sheet and all, without fuss or muss. Enjoy your company and the meal! Jill |
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Grilling Salmon
I am grilling Salmon for company Saturday. I am looking for grilling time
( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but not Cajun or blackened. Thanks, Barbara |
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Grilling Salmon
"Z GIRL" > wrote in message
... > I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara > > Forget about timing it - grills vary so much that it will not work. You need to tell when it is done by look and feel. If you are not experienced then it might not be a good recipe to do for the first time for company. It's very easy to ruin by overcooking. -- Peter Aitken Remove the crap from my email address before using. |
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Grilling Salmon
"Z GIRL" > wrote in message ... > I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara > > My fav for salmon is simple--- 1/2 cup butter melted juice of 1 lemon zest of half a lemon 1 large garlic clove put thru a press. 1/2 tsp dried dill mix all the above Baste salmon whilst grillin' |
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Grilling Salmon
In rec.food.cooking, Z GIRL > wrote:
> I am grilling Salmon for company Saturday. I am looking for grilling time Use a hot fire. Grill it until the meat side has a nice, golden brown crust. Then flip it over onto the skin side, and move it over tho the cool side of the grill until it is at your desired doneness. Do not overcook. > ( Salmon is 2.75 lb whole filet.) The weight is irrelevant. The thickness is what matters when you are grilling. > And I need a tasty way to season it but > not Cajun or blackened. Use a good quality bottled Italian Dressing. Slather it on about 15 or 20 minutes prior to grilling. Don't allow it to drip into the flame, however, unless you like the taste of burnt oil. If you don't like that idea, rub it lightly with oil, then use some sea salt and black pepper. If you want something pseudo-fancy, brush it with orange juice concentrate when you take it off the grill. -- ....I'm an air-conditioned gypsy... - The Who |
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Grilling Salmon
"Z GIRL" > wrote in message ... > I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara > > Barbara, our family doesn't like "fishy" tasting fish, so I make salmon this simple way: *Marinate the salmon for 30-60 mins in a mix of tamari (soy) sauce and water to cover. I usually make it 50:50 but it'll depend on the saltiness of the tamari. If something like kikoman (sp?) I'd use more. *mix 1/2 cup of mayo with the juice of one lemon and 1.5 tsps of Lawry's seasoning salt if you have it handy. * Take the salmon out of the marinade and place on large piece of aluminum foil, skin side down. You want the foil to be large enough to wrap around the fish. * Spread the mayo/lemon/salt sauce evenly on the top of the salmon filet, topping that with thin slices of lemon. Wrap all with foil, and place on hot grill or in 350 deg oven. * Cook until salmon flakes. If done on a grill, this could be as little as 15 mins depending on the thickness of the salmon. When nearly done, I open the salmon packet so the top gets browned. Note: I rarely do this step when using the oven- the kitchen will smell fishy. * Take the salmon from the fire, open the packet and remove the filet from its skin.. The skin should stick to the foil. * I serve this with Basmati rice and a good salad. Yum! skg |
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Grilling Salmon
"Z GIRL" > wrote in message >...
> I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara I like to wrap whole or half salmon in heavy-duty foil (a couple layers) - butter the foil, put the salmon on, drop some big pats of butter along the top of the fish, sprinkle with some dill, a little pepper and lots of lemon juice. Wrap the package air-tight (I tent it) and put on the grill - medium hot - plan to turn it once. I do it for a total of about 10 minutes per inch of thickness. N. |
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Grilling Salmon
> "windriverfamily" fifth wheels:
> >>"Z GIRL" wrote: >> >> I am grilling Salmon for company Saturday. I am looking for grilling time >> ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but >> not Cajun or blackened. >> >*Marinate the salmon for 30-60 mins in a mix of tamari (soy) sauce and water >to cover. I usually make it 50:50 but it'll depend on the saltiness of the >tamari. If something like kikoman (sp?) I'd use more. >*mix 1/2 cup of mayo with the juice of one lemon and 1.5 tsps of Lawry's >seasoning salt if you have it handy. >* Take the salmon out of the marinade and place on large piece of aluminum >foil, skin side down. You want the foil to be large enough to wrap around >the fish. >* Spread the mayo/lemon/salt sauce evenly on the top of the salmon filet, >topping that with thin slices of lemon. Wrap all with foil, and place on >hot grill or in 350 deg oven. Wrapping with aluminum foil, especially with acetics (lemon) and salt, is one of the best ways to ruin the delicate flavor of a good piece of fish. Cook fish in something non-reactive (there's good reason fish poachers are made of stainless steel); grill in parchment, or better yet banana leaves (readily available at many ethnic markets). Cooking in aluminum foil is indicative of redneck trailer trash coozine. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Grilling Salmon
"Z GIRL" > wrote in message ... > I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara > > Lightly oil the salmon, both sides. Sprinkle a little kosher salt, and crack some pepper on it. Lean closely, and whisper the word "dill". Seriously, sprinkle the dill very lightly. Get your grill stoking hot. The rack should be as hot as you can make it. You will not need foil. Place the filet, skin side down, on the hot grill & close the lid. Reduce the heat to about a high medium. Let it go for 7-10 minutes, depending on the relative thickness of the filet. Lift the lid, and gently prod the filet. It should be starting to firm up. Once it is firm, use a large spatch & turn the entire filet to skin side up. The filet will turn beautifully, because it is mostly cooked, and very firm. Be sure to use a large spatch, though, so you can control the flip. Close the lid & let it go for another 3-5 minutes or so. Remember, you can, and should, serve salmon, tuna, and similar fish just this side of done. Not done, or God forbid, over done. It is easy to overcook salmon. The secret to not sticking to the rack is making the rack very, very, very hot before the fish hits it. You also get some very pretty grill marks. Serve with fresh lemon & enjoy! -- Tank This Space To Let. Ask for Charlie. |
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Grilling Salmon
"jmcquown" > wrote in message > ...
> I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for fish > on the grill - keeps the fish from flaking and falling through the grate but > the fish is still grilled, not 'steamed' in a foil packet. This product sounds like a winner. I have a basket-type of grill thing that I use to bbq salmon but it's hecka pain to clean. Karen |
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Grilling Salmon
>(Karen O'Mara) writes:
> >"jmcquown" wrote: >> I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for fish >> on the grill - keeps the fish from flaking and falling through the grate >but >> the fish is still grilled, not 'steamed' in a foil packet. > >This product sounds like a winner. I have a basket-type of grill thing >that I use to bbq salmon but it's hecka pain to clean. Are you some kinda trailer trash... what a ridiculous product... what do you think the outer leaves of iceberg lettuce are for... NEVER COOK FISH IN ALUMINUM... folks living near bodies of water have been perfecting fish grilling for thousands of years, they had no steenkin' aluminium. Perhaps they used Alcoa Seaweed. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Grilling Salmon
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Grilling Salmon
>Donna Rose TRAILER TRASHED a salmon:
> >I did this: > >2 - 3 pounds salmon filet >3 garlic cloves, minced >2 tablespoons freshly grated ginger >1/4 cup tamari or soy sauce >1/4 cup freshly squeezed lime juice > >Rinse the salmon under cold running water. Be sure to remove all the pin >bones by laying the salmon over a large bowl - that will cause the pin >bones to stick out so you can remove them (a needle-nose plier works >great for this). Pat the salmon dry with a paper towel. In a baking >dish large enough to hold the salmon flat, combine all the marinade >ingredients. Add the salmon and turn several times to coat well. Cover >with aluminum foil and refrigerate, COVER WITH PLASTIC WRAP! >If you're cooking this on a grill, you probably need to cook it on >aluminum foil as it will be impossible to remove from the grill without >falling apart. Nonsense... use leaves, most any kinda leaves, lettuce, banana, ti, bok choy, whatever... NEVER EVER ALUMINUM! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Grilling Salmon
"Karen O'Mara" > wrote in message
m... > "jmcquown" > wrote in message > ... > > I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for fish > > on the grill - keeps the fish from flaking and falling through the grate but > > the fish is still grilled, not 'steamed' in a foil packet. > > This product sounds like a winner. I have a basket-type of grill thing > that I use to bbq salmon but it's hecka pain to clean. > > Karen If you grill fish until it is flaking it is overdone. -- Peter Aitken Remove the crap from my email address before using. |
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Grilling Salmon
In rec.food.cooking, windriverfamily > wrote:
> Barbara, our family doesn't like "fishy" tasting fish, so I make salmon > this simple way: > *Marinate the salmon for 30-60 mins in a mix of tamari (soy) sauce and water > to cover. I usually make it 50:50 but it'll depend on the saltiness of the > tamari. If something like kikoman (sp?) I'd use more. > *mix 1/2 cup of mayo with the juice of one lemon and 1.5 tsps of Lawry's > seasoning salt if you have it handy. Wow. Seemingly, they don't like "salmon" tasting fish either... -- ....I'm an air-conditioned gypsy... - The Who |
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Grilling Salmon
Not bad at all, considering that a gas grill is what is recommended. In rec.food.cooking, Tank > wrote: > Lightly oil the salmon, both sides. Sprinkle a > little kosher salt, and crack some pepper on it. > Lean closely, and whisper the word "dill". > Seriously, sprinkle the dill very lightly. > Get your grill stoking hot. The rack should be > as hot as you can make it. You will not need > foil. > Place the filet, skin side down, on the hot grill > & close the lid. Reduce the heat to about a high > medium. Let it go for 7-10 minutes, depending on > the relative thickness of the filet. > Lift the lid, and gently prod the filet. It should be > starting to firm up. Once it is firm, use a large > spatch & turn the entire filet to skin side up. > The filet will turn beautifully, because it is > mostly cooked, and very firm. Be sure to use > a large spatch, though, so you can control the > flip. Close the lid & let it go for another 3-5 > minutes or so. > Remember, you can, and should, serve salmon, > tuna, and similar fish just this side of done. Not > done, or God forbid, over done. It is easy to > overcook salmon. > The secret to not sticking to the rack is making > the rack very, very, very hot before the fish hits > it. You also get some very pretty grill marks. > Serve with fresh lemon & enjoy! > -- > Tank > This Space To Let. Ask for Charlie. -- ....I'm an air-conditioned gypsy... - The Who |
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Grilling Salmon
Nancy Dooley wrote:
> pepper and lots of lemon juice. Wrap the package air-tight (I tent > it) and put on the grill - medium hot - plan to turn it once. I do it > for a total of about 10 minutes per inch of thickness. > If the fish is wrapped air tight it's just getting steamed. That is easier to do in a steamer basket on the stove than on a grill. -- ------------------------------------------------------------------- The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. - Irish Folklore ================================================== ================= |
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Grilling Salmon
Peter Aitken wrote:
> "Karen O'Mara" > wrote in message > m... >> "jmcquown" > wrote in message > > ... >>> I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) >>> for fish on the grill - keeps the fish from flaking and falling >>> through the grate but the fish is still grilled, not 'steamed' in a >>> foil packet. >> >> This product sounds like a winner. I have a basket-type of grill >> thing that I use to bbq salmon but it's hecka pain to clean. >> >> Karen > > If you grill fish until it is flaking it is overdone. Depends - if the middle is opaque but the edges are flaking it's because they are thinner than the thickest part in the middle. I've never been able to avoid some flaking on the edges of fillets without the fish being undercooked. Fish *steaks* are more uniformly sized and are a different story. Jill |
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Grilling Salmon
"Peter Aitken" > wrote in message m>...
> If you grill fish until it is flaking it is overdone. A lot of fish can be pretty fragile, even raw. Karen |
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Grilling Salmon
Karen O'Mara wrote:
> "Peter Aitken" > wrote in message > m>... >> If you grill fish until it is flaking it is overdone. > > A lot of fish can be pretty fragile, even raw. > > Karen Yep - sole is very delicate. I wouldn't even attempt sole fillets on a grill. Despite the comments about cooking in "leaves" - which I agree is a preferred method in many countries and cuisines - I really like those perforated foil sheets, Karen. Makes cleanup a snap, too. Jill |
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Grilling Salmon
Z GIRL wrote: > I am grilling Salmon for company Saturday. I am looking for grilling time > ( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > not Cajun or blackened. > > > Thanks, > Barbara > > When you grill it, place three cuts on each side of the salmon, crosswise. Also, inside the cavity, place a few sprigs of herbs. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Grilling Salmon
Nancy Dooley wrote: > "Z GIRL" > wrote in message >... > >>I am grilling Salmon for company Saturday. I am looking for grilling time >>( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but >>not Cajun or blackened. >> >> >>Thanks, >>Barbara > > > I like to wrap whole or half salmon in heavy-duty foil (a couple > layers) - butter the foil, put the salmon on, drop some big pats of > butter along the top of the fish, sprinkle with some dill, a little > pepper and lots of lemon juice. Wrap the package air-tight (I tent > it) and put on the grill - medium hot - plan to turn it once. I do it > for a total of about 10 minutes per inch of thickness. > > N. Not trying to be a smartass, Nancy, but why bother with the grill? All you are doing is steaming the fish? Grilling is a great way to do it. Just rub it with some oil before placing it on the grill. Perhaps some salt and pepper, with herbs and lemon stuffed inside. Don't forget to slash the salmon three times on each side. Save the sauce for at the table, if at all. If the salmon is really fresh, let it be with just some lemon squeezed on top. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Grilling Salmon
Peter Aitken wrote: > "Karen O'Mara" > wrote in message > m... > >>"jmcquown" > wrote in message > > > ... > >>>I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for > > fish > >>>on the grill - keeps the fish from flaking and falling through the grate > > but > >>>the fish is still grilled, not 'steamed' in a foil packet. >> >>This product sounds like a winner. I have a basket-type of grill thing >>that I use to bbq salmon but it's hecka pain to clean. >> >>Karen > > > If you grill fish until it is flaking it is overdone. > > AMEN!!!!!! -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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Grilling Salmon
>Yep - sole is very delicate. I wouldn't even attempt sole fillets on a
>grill. > >Jill Sole grills beautifully. Gotta leave the skin intact (all grilled fish should have its skin intact, not only holds together better, skin contains fat, adds flavor, and keeps moist), and since sole fillets are fairly thin there is no need to flip, grill skin down, then dust top with a bit of paprika. However, I'd recommend grilling whole stuffed sole, or tornados of sole (wrap skinned fillets around a shrimp, wrap in bacon, and skewer. NO FRIGGIN' ALUMINUM! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Grilling Salmon
jmcquown wrote:
> > Barbara, dill weed and lemon is always great with salmon. I would brush it > with a little oil - some would say olive oil, that's up to you - and > sprinkle lightly with dill weed, a little salt & pepper and perhaps put some > thin slices of lemon on the top. You might also want to grill some > zucchini, yellow squash, onion, etc. along with the salmon. For me, a little salt and pepper along with a drizzle of olive oil or some butter to keep it from drying out, adding some fresh drill on top for the last few minutes. I don't think that salmon needs anything more than that. > > > I use Reynolds Wrap Release Non-stick Grill Foil (it's perforated) for fish > on the grill - keeps the fish from flaking and falling through the grate but > the fish is still grilled, not 'steamed' in a foil packet. I use one of those grill racks with the holes in the bottom for steaks. For fillets with the skin on, I just place them on a hot grill skin side down and turn the heat down. When it is done the flesh slips right off the skin. > How long to cook? Until it flakes easily with a fork; turn it once with a > wide spatula. About 8-10 minutes, I'd say. The good thing about this foil > (and no, I don't work for them nor do I sell the product) is you can take it > right off the grill, foil sheet and all, without fuss or muss. I watch for the whitish coloured goop that oozes out of the fish and congeals on the surface. Grilled salmon was our Friday night dinner for years. We would grill either steaks or fillets and eat them with fresh Italian bread and a simple salad of Bibb lettuce, onion and avocado with a home made oil and vinegar dressing, and wash it down with a bottle of Gewurtztraminer or an off dry Riesling. |
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Grilling Salmon
alzelt wrote:
> Z GIRL wrote: > >> I am grilling Salmon for company Saturday. I am looking for grilling >> time ( Salmon is 2.75 lb whole filet.) And I need a tasty way to >> season it but not Cajun or blackened. >> >> >> Thanks, >> Barbara >> >> > When you grill it, place three cuts on each side of the salmon, > crosswise. Also, inside the cavity, place a few sprigs of herbs. I'm thinking the terms "whole" and "fillet" are confusing. Of course, I don't live in the Pacific NW where salmon swim upstream and get caught fresh. Jill |
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Grilling Salmon
"jmcquown" > wrote in message ... > alzelt wrote: > > Z GIRL wrote: > > > >> I am grilling Salmon for company Saturday. I am looking for grilling > >> time ( Salmon is 2.75 lb whole filet.) And I need a tasty way to > >> season it but not Cajun or blackened. > >> > >> > >> Thanks, > >> Barbara > >> > >> > > When you grill it, place three cuts on each side of the salmon, > > crosswise. Also, inside the cavity, place a few sprigs of herbs. > > I'm thinking the terms "whole" and "fillet" are confusing. Of course, I > don't live in the Pacific NW where salmon swim upstream and get caught > fresh. > > Jill It is a fillet, not a portion of the salmon with a cavity. I have decided to grill without the foil. ( I did look for the grilling foil yesterday at Meijers and they did not have it.) I will spray the grates with pam first and get the grill very hot as recommended. I am not familiar with tamari. Is it as salty as soy sauce? One of the guest is a Kidney patient and has to have low sodium. You guys are great, I appreciate all of the ideas. ;-) Barbara |
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Grilling Salmon
In rec.food.cooking, Z GIRL > wrote:
> I will spray the grates with pam first IME, Pam burns and tastes awful. Just make sure the grill is clean, heat it up, and wipe with an oily rag. Putting a thin coat of oil on the fish works well too. You want to make a tiny layer of microclimate on the surface, so that it will get golden brown. If you use Italian Dressing, the vinegar will break down the surface of teh fish a tiny bit, and allow it to absorb some oil. The broken-down thickness will all turn into a delicious crust. -- ....I'm an air-conditioned gypsy... - The Who |
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Grilling Salmon
On Wed, 26 May 2004 17:02:28 -0500, Brian Barcus >
wrote: >Nancy Dooley wrote: > >> pepper and lots of lemon juice. Wrap the package air-tight (I tent >> it) and put on the grill - medium hot - plan to turn it once. I do it >> for a total of about 10 minutes per inch of thickness. >> >If the fish is wrapped air tight it's just getting steamed. That >is easier to do in a steamer basket on the stove than on a grill. i just deleted a similar reply to nancy. but then i thought maybe the grill could be hotter and thus enhance things. at any rate there would be no odor in the kitchen. but about the only salmon i eat is lox. your pal, blake |
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Grilling Salmon
Brian Barcus > wrote in message >...
> Nancy Dooley wrote: > > > pepper and lots of lemon juice. Wrap the package air-tight (I tent > > it) and put on the grill - medium hot - plan to turn it once. I do it > > for a total of about 10 minutes per inch of thickness. > > > If the fish is wrapped air tight it's just getting steamed. That > is easier to do in a steamer basket on the stove than on a grill. Yeah, but you can also do potatoes and other veggies on the grill at the same time and not heat up the kitchen. The odor, I don't mind. N. |
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Grilling Salmon
alzelt > wrote in message >...
> Nancy Dooley wrote: > > > "Z GIRL" > wrote in message >... > > > >>I am grilling Salmon for company Saturday. I am looking for grilling time > >>( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but > >>not Cajun or blackened. > >> > >> > >>Thanks, > >>Barbara > > > > > > I like to wrap whole or half salmon in heavy-duty foil (a couple > > layers) - butter the foil, put the salmon on, drop some big pats of > > butter along the top of the fish, sprinkle with some dill, a little > > pepper and lots of lemon juice. Wrap the package air-tight (I tent > > it) and put on the grill - medium hot - plan to turn it once. I do it > > for a total of about 10 minutes per inch of thickness. > > > > N. > Not trying to be a smartass, Nancy, but why bother with the grill? All > you are doing is steaming the fish? Grilling is a great way to do it. > Just rub it with some oil before placing it on the grill. Perhaps some > salt and pepper, with herbs and lemon stuffed inside. Don't forget to > slash the salmon three times on each side. Save the sauce for at the > table, if at all. If the salmon is really fresh, let it be with just > some lemon squeezed on top. Until I get a fish rack or basket, I don't like doing fish "bare" on the grill because it wants to fall apart. Like I said, doing salmon this way keeps the heat out of the house. N. |
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Grilling Salmon
"Nancy Dooley" > > Until I get a fish rack or basket, I don't like doing fish "bare" on > the grill because it wants to fall apart. Like I said, doing salmon > this way keeps the heat out of the house. > > N. Hi, Nancy. Jill McQuown had mentioned Reynolds non-stick aluminum foil for the grill. I bought some the other day but haven't tried it yet - I plan to use it for salmon. It's perforated, so I hope some of the grill flavor comes through. Dora |
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Grilling Salmon
>don't like doing fish "bare" on
>the grill because it wants to fall apart. I've never had a problem with that (grilling a fileted half-salmon), as long as the skin is attached. Does take a little careful handling, of course. Neil |
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Grilling Salmon
"limey" > wrote in message >...
> "Nancy Dooley" > > > Until I get a fish rack or basket, I don't like doing fish "bare" on > > the grill because it wants to fall apart. Like I said, doing salmon > > this way keeps the heat out of the house. > > > > N. > > Hi, Nancy. Jill McQuown had mentioned Reynolds non-stick aluminum foil for > the grill. I bought some the other day but haven't tried it yet - I plan to > use it for salmon. It's perforated, so I hope some of the grill flavor > comes through. > > Dora My Reynolds non-stick isn't perforated. It works great as a non-stick liner, though. N. |
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