Jun 1, 2004, 10:02 AM
Post #11 of 13
I have grilled salmon a lot. It's pretty simple. Pre heat the grill, not too hot...I use one of those insert grills on the main grill...the kind that is flat metal with small holes in it. It's easier to handle fish which tends to flake, unlike steak or chicken. I spray Pam on the grill to assure non-stick, rub the salmon with a little olive oil, sprinkle on seasoning, a la' Cajun or Old Bay, and on the grill it goes. a few minutes each side and it's like heaven. Two great "dips" for the salmon I've discovered are honey mustard and chipotle rasberry sauce. To die for. And as Jennifer said, when I grill, I cook enough to munch on for several days. Like grilled chicken, I think it's better a day or two later, cold. A great salad topping.
I've cooked other fish this way, but I'm just too fond of salmon. It has a great natural flavor that is enhanced by grilling. And it is somewhat forgiving to a bit of over cooking, which I tend to do.
And Esteban, when you poach, did I understand you actually put the fish in the 1/4 inch of water, not suspend it above it as in a steamer or egg poacher? I want to try that.
Oh, one other thing. I'm sure you all know this, but some time ago I tried to please everyone at the same time by grilling meat along with fish...okay, okay, I am not a professional cook! Don't do it. It will ruin the fish, and maybe both.