Salmon on the grill

[Zomby Woof]

Copper River sockeye from Alaska is in season, and ZW has not abandoned his northwest celebration of this by procuring some from the butcher across the street, down here in northern AZ. Costs 3 times as much as it did in Seattle, but WELL worth it.

I marinated an entire filet in a mixture of extra virgin olive oil, lemon juice, and secret herbs and spices. :D

I soaked a cedar plank (unfortunately alder, my preference, was not available) for an hour, before putting the salmon on the plank over hot coals!

Any takers?

[PragMantisT]

1. Great minds eat alike.

That's what we had!

Don't forget to brush your ZombyToof.

[NJCher]

2. oh man

You know how to do it RIGHT!

Marinade....cedar plank...will cook it so it's nice and moist instead of dried out, as the grill can do sometimes.


Cher

[neuvocat]

3. Next time try it with a special sauce

consisting of two table spoons of dry white wine, two table spoons of whipping cream, one table spoon of dijon mustard, one table spoon of sweat-cream butter. Combine the wine, whipping cream, and mustard into a sauce pan and bring to a boil, then add the butter. When the butter is melted, stir the sauce then drizzle onto your fish steaks. Works well also for any white fish steaks.

[Cats Against Frist]

4. I just moved to Iowa from Seattle, last year

That sounds pretty good, and I'll take some, but my favorite is coho or steelhead (trout) with that Tom Douglas "Rub With Love" stuff that is rosemary, paprika and brown sugar, in a Pyramid Apricot Ale and some olive oil, in a pan on the grill.

Grilled Ass-per-grass with some garlic, and some crusty bread on the side....

Oh, how I miss that town.

King goes for $16 a pound, here and coho is $11 -- and you KNOW it's not fresh. :(