I will be the first to admit, the grill has been the most intimidating thing in our postage sized backyard (think small and divide by 42). So when George was working his typical late day, I marched out to the grill determined to make dinner (or burn/blow something up). We’ve only had the grill for three years and I’ve never used it. Somehow that became George’s domain and not something I do. Whatever, roles happen in marriage so when he had asked me why I don’t try…I kept thinking…Yeah. Why don’t I? So…
Perhaps, I should step back for a second. Fish: I have traditionally failed at cooking fish (from a salt lick — it said add salt!!, to overly fishy nastiness)…Salmon has been categorized in my brain as…hmmm…FISH. So therefore, again, out of the picture (insert George talking about Omega-3s and how healthy they are…Omega 3 article). So fine. I will make take a detour.
Farm Raised or Wild Caught.
1. Which Salmon Should I Buy
– I chose Sockeye Wild Caught…it’s classified as fishy but with a cedar plank from Whole Foods (or Amazon.com)…it’s positively DELICIOUS (I promise). So if you purchase farm raised, I’d REALLY recommend the plank…it absolves all sorts of (fishy tasting) sins. I tend to think the wild caught, though more pricey, tastes better. (https://www.youtube.com/watch?v=U_xleu84BJU…I kind of love Alton Brown)
Wild caught is about $15/lb here. So maybe that’s a bit much. Sometimes I feel farm is better than none at all?
How I did it:
1. Purchase Fish (debone if necessary…which means pulling out little one inch tines with your fingers..lots of hand washing involved…some butchers remove them for you)
2. Soak Cedar Plank in water (the soaking part is key to fire prevention)
3. Put fish skin side down on plank and let it come to room temperature
3a. Chop up veggies, arrange on foil, lightly sprinkle with olive oil, salt and pepper
3b. Put up baby in a safe place
4. Set up your grill according to directions
5. Put some foil down, put your veggies on the foil on the grill and start
6. Cook until internal temperature is 130-145’F (I live by an internal thermometer…I use the regular one I use for all other meat in the kitchen)
7. Take fish and veggies off grill
8. Let fish set for a few minutes after it comes off the grill
9. Serve with a nice glass of wine