Grilled Salmon Shef D Style
A fly on the wall view...conversation between Shef D and a friend...
...as for salmon...(i'm having a tough time here...i don't measure...when i cook, i add stuff until it smells right...)
-- halve a lemon and squeeze both halves into a small pot. drop a squeezed lemon half (rhine) into the pot-- give it a good squeeze of honey into the pot (hahaha)-- drop a stick of butter (margarine) into the pot-- add one half cup of teriyaki into the pot-- drop 1 heaping tablespoon full of 100% horse radish into the pot-- sea salt and fresh ground pepper into the pot
bring to a boil...stir...set aside to cool. stir it up every once in a while as it cools. toss the limpy, lemon rhine.
when you grill your salmon...put it over HOT coals and let the fillet sizzle...basically, heat it hot, quickly so the fat rises to the top of the fillet and the swipe that fat into the fire. fat is where all the pcb's and other crap you shouldn't eat are stored. i call this "cleansing" my fillet step. now, move the fillet off the coal side of the grill (i only heat half my grill) and put your water soaked, apple or hickory chips on the coals and baste the fillets with the sauce you made...flip the fillets and baste the other side. just before you cover the grill, "splash" some of the marinade on the coals and put on the cover so the salmon smokes in the the combo of wood smoke and burning marinade. now, after about 5-10 minutes, remove the lid, blow on the coals (or let the wind do it for you) and when hot, hot, hot...generously baste the fillets...splash the coals and return the cover...leave a crack by putting the cover on crooked to allow a breeze to stoke your coals. do this about 40-45 minutes. it will be the BEST salmon you'll ever, ever eat. include some veggie spectators on the grill and they will taste great!!!
Enjoy!
Shef D
:)
...as for salmon...(i'm having a tough time here...i don't measure...when i cook, i add stuff until it smells right...)
-- halve a lemon and squeeze both halves into a small pot. drop a squeezed lemon half (rhine) into the pot-- give it a good squeeze of honey into the pot (hahaha)-- drop a stick of butter (margarine) into the pot-- add one half cup of teriyaki into the pot-- drop 1 heaping tablespoon full of 100% horse radish into the pot-- sea salt and fresh ground pepper into the pot
bring to a boil...stir...set aside to cool. stir it up every once in a while as it cools. toss the limpy, lemon rhine.
when you grill your salmon...put it over HOT coals and let the fillet sizzle...basically, heat it hot, quickly so the fat rises to the top of the fillet and the swipe that fat into the fire. fat is where all the pcb's and other crap you shouldn't eat are stored. i call this "cleansing" my fillet step. now, move the fillet off the coal side of the grill (i only heat half my grill) and put your water soaked, apple or hickory chips on the coals and baste the fillets with the sauce you made...flip the fillets and baste the other side. just before you cover the grill, "splash" some of the marinade on the coals and put on the cover so the salmon smokes in the the combo of wood smoke and burning marinade. now, after about 5-10 minutes, remove the lid, blow on the coals (or let the wind do it for you) and when hot, hot, hot...generously baste the fillets...splash the coals and return the cover...leave a crack by putting the cover on crooked to allow a breeze to stoke your coals. do this about 40-45 minutes. it will be the BEST salmon you'll ever, ever eat. include some veggie spectators on the grill and they will taste great!!!
Enjoy!
Shef D
:)
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