In the interest of keeping everyone's cholesterol in check, here is another salmon recipe. It doens't really get much simpler than this. Take a nice hunk of slamon and just slather it with good quality Dijon mustard. C'est ca!
To cook the salmon I highly suggest a grill basket. Don't buy one of those baskets that either in the shape of a fish or a hot dog. Your fish will never be that shape and who the heck eats that many hotdogs that they need a dog basket?
Get your coals nice and hot, then just place your basket directly over the coals. 6-7 minutes on each side should do the trick. One way to ensure that the meat gets cooked is to leave it on the skin a minute or two longer than the flesh side. The skin can take the heat better than the meaty part.
As for sides, I like salad and brown rice. The salad pictured below has tomatoes, green pepper, cucumber, red onion, avocado and feta cheese. A light vinagrette and you're done. As for the brown rice, just boil it according to the package. To make it even better sprinkle with salt and toss in a little chunk of butter while the rice is boiling.
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5 comments:
Excellent job on the salmon recipe. It brings relevance to that often quoted axiom,Less Is More.
Thanks. I know it wasn't exactly chef-rocket science but it just works so well. Do you by any chance have any other salmon recipes I could try out? I've done some teriyaki stuff in the past but other than that I haven't tried much else.
That salad looks great. It would be even better without the cheese. Cheese is the devil's work.
Velveta is surely the work of the devil...though I have to admit I eat that too!
Howdy---just caught your note about wanting salmon recipes--send me your e-mail (i'm at chefjphell@gmail.com) I may have a recipe from my restaurant days.
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