I just got back from a few days in Maui and spent today decompressing and preparing myself to return to work. I hardly have time to cook anymore so on any days off, I try to seize the opportunity.
Despite having fish nearly everyday in paradise, I was still craving some fresh, grilled fish. For dinner, I picked up some wild sockeye salmon, fresh dill, corn and cauliflower. If available, always get wild salmon vs. farmed. Farmed salmon are kept in small pens with higher risk for spreading infections and are fed a diet of pellets that contain dye to make them a more "appetizing" pink. Oh and they have less omega fatty acids. It's slightly more expensive but the greater health benefits from fish raised wild are worth the price.
I'm still on my grilling kick so of course dinner was entirely grilled. If it's large enough to not fall through the grill grates, I'm throwin' it on the grill. Cooking outdoors is so enjoyable for me--I think it's how I get in touch with nature. Some people hike, some people run. I BBQ.
I managed to snap some photos throughout the process although managing a hot grill and holding a camera proved to be pretty difficult. Here are some highlights.
Grilled Wild Salmon w/ Fresh Dill and Lemon
1 lb. wild sockeye salmon whole fillet, skin on
1 bunch fresh dill, picked off stems
1 lemon, thinly sliced
extra virgin olive oil
salt and pepper
1. Lightly pat both sides of the fillet dry with a clean paper towel.
2. Drizzle 1 tablespoon of olive oil on the skin side and gently brush until the entire surface is evenly coated. Season generously with pepper and cover with the dill. Place a few slices of lemon over the dill. Repeat on the other side.
3. Heat up grill to medium heat. Allow fish to marinate while grill is warming up.
4. Right before cooking, season both sides of the fillet with fine sea salt and cut the fillet in half for easier handling on the grill.
5. Place fish in a fish grill basket, skin side down and place on grill. It's possible to put the fish straight on the grill, but there's a high likelihood the fish will break during handling. Another option is to use a grill pan indoors--which doesn't infuse the same smokey flavors into the fish and will also stink up your entire apartment/house.
6. Allow fish to cook for 6-7 minutes and skin to get crispy. Flip fish over in the grill basket (gently using a metal spatula) and allow to cook for 2 more minutes.
7. Remove from grill and garnish with the lemon slices, which should be slightly charred at this point. Salmon will be slightly rare in the center.
8. Serve with your favorite vegetables, grilled, of course.
Despite having fish nearly everyday in paradise, I was still craving some fresh, grilled fish. For dinner, I picked up some wild sockeye salmon, fresh dill, corn and cauliflower. If available, always get wild salmon vs. farmed. Farmed salmon are kept in small pens with higher risk for spreading infections and are fed a diet of pellets that contain dye to make them a more "appetizing" pink. Oh and they have less omega fatty acids. It's slightly more expensive but the greater health benefits from fish raised wild are worth the price.
I'm still on my grilling kick so of course dinner was entirely grilled. If it's large enough to not fall through the grill grates, I'm throwin' it on the grill. Cooking outdoors is so enjoyable for me--I think it's how I get in touch with nature. Some people hike, some people run. I BBQ.
I managed to snap some photos throughout the process although managing a hot grill and holding a camera proved to be pretty difficult. Here are some highlights.
 |
| dill and lemon marinated salmon in a fish grill basket |
 |
| grilled cauliflower, grilled corn (off the cob), brown jasmine rice and the salmon |
Grilled Wild Salmon w/ Fresh Dill and Lemon
1 lb. wild sockeye salmon whole fillet, skin on
1 bunch fresh dill, picked off stems
1 lemon, thinly sliced
extra virgin olive oil
salt and pepper
1. Lightly pat both sides of the fillet dry with a clean paper towel.
2. Drizzle 1 tablespoon of olive oil on the skin side and gently brush until the entire surface is evenly coated. Season generously with pepper and cover with the dill. Place a few slices of lemon over the dill. Repeat on the other side.
3. Heat up grill to medium heat. Allow fish to marinate while grill is warming up.
4. Right before cooking, season both sides of the fillet with fine sea salt and cut the fillet in half for easier handling on the grill.
5. Place fish in a fish grill basket, skin side down and place on grill. It's possible to put the fish straight on the grill, but there's a high likelihood the fish will break during handling. Another option is to use a grill pan indoors--which doesn't infuse the same smokey flavors into the fish and will also stink up your entire apartment/house.
6. Allow fish to cook for 6-7 minutes and skin to get crispy. Flip fish over in the grill basket (gently using a metal spatula) and allow to cook for 2 more minutes.
7. Remove from grill and garnish with the lemon slices, which should be slightly charred at this point. Salmon will be slightly rare in the center.
8. Serve with your favorite vegetables, grilled, of course.
No comments:
Post a Comment