So on Monday I filleted it, (not very well, lacking the proper type of knife) and seasoned it with sea salt, fresh ground pepper, ground coriander and grilled it on a soaked cedar plank. That’s pretty much the entirety of the recipe, and the directions… And it was so simple, and so delicious. I served it up with some brown rice, and sautéed spinach, onions and bell peppers (I told you I have bell peppers with almost every meal, didn’t I?) which I grated fresh Peccorino cheese on top of. Oh, and squirt some fresh lime or lemon juice on the fish, once it's off the grill. Be careful about pre-seasoning with acidic things on fish, because the acid will start to 'cook' the fish prematurely. The only tips I have for you, especially if you're a grilling beginner, are as follows: soak the grilling plank about 4 hours before dinner time to make sure it doesn’t fully catch fire on the grill; take your fish out of the fridge a half hour before grilling so that it’s temperature warms up a bit, which allows it to grill faster, and not dry out too much; last, but not least, preheat the grill ten minutes (if your grill has a thermostat on the lid, you’ll want it to be around 400 degrees in there) so the fillet will grill on the plank in about ten minutes. The internal temp of the fish should hit 145, if you use a meat thermometer.
Looks sooo good!! I love salmon.
ReplyDeleteThanks, Liz... it WAS so good! :)
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