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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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We get some really decent farm raised Salmon steaks at
Smith's here in town. I normally prepare it 1-2 times a week. Usually, it's done by rubbing in olive oil, then applying salt and pepper, or blackening seasoning of my own mix (paprika, cayenne, salt, pepper, dill weed) or just dill weed and pepper. When I had a decent smoker, I would also make jerky and even smoked salmon. We have a Rosemary bush growing about 20' from my grill and a couple more out front, so I have a lifetime supply of Rosemary. I've taken the "leaves" and crushed them through a garlic press to make a paste that I mix with olive oil and rub onto the Salmon. That's pretty decent, also. What other Salmon recipes might be good on a gas grill that also can do a little smoking? Nonnymus |
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Nonnymus wrote:
> What other Salmon recipes might be good on a gas grill that > also can do a little smoking? > Nonnymus Try marinating it for 2 hours to overnight (I've done both, and prefer overnight) in: 3/4 cup soy sauce 1/4 cup water 1-2 tbls lemon juice 1-2 Tbls mustard 1/3 cup molasses 1-2 teaspoons ginger 1/2 teaspoon garlic powder pinch basil Bring to low simmer and cool, then marinade. Pat dry before grilling, and brush both sides with olive oil. Grill over direct heat, about 7 minutes per side- the time will vary, depending, obviously upon the heat of your grill. JimnGin |
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Nonnymus wrote:
> What other Salmon recipes might be good on a gas grill that > also can do a little smoking? > Nonnymus Try marinating it for 2 hours to overnight (I've done both, and prefer overnight) in: 3/4 cup soy sauce 1/4 cup water 1-2 tbls lemon juice 1-2 Tbls mustard 1/3 cup molasses 1-2 teaspoons ginger 1/2 teaspoon garlic powder pinch basil Bring to low simmer and cool, then marinade. Pat dry before grilling, and brush both sides with olive oil. Grill over direct heat, about 7 minutes per side- the time will vary, depending, obviously upon the heat of your grill. JimnGin |
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Thanks, we'll give it a try.
Nonnymus JimnGin wrote: > Nonnymus wrote: > >> What other Salmon recipes might be good on a gas grill that >> also can do a little smoking? > >> Nonnymus > > Try marinating it for 2 hours to overnight (I've done both, and prefer > overnight) in: > 3/4 cup soy sauce > 1/4 cup water > 1-2 tbls lemon juice > 1-2 Tbls mustard > 1/3 cup molasses > 1-2 teaspoons ginger > 1/2 teaspoon garlic powder > pinch basil > > Bring to low simmer and cool, then marinade. Pat dry before grilling, > and brush both sides with olive oil. Grill over direct heat, about 7 > minutes per side- the time will vary, depending, obviously upon the > heat of your grill. > > JimnGin > |
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In article <mKtgg.28356$QP4.16575@fed1read12>, Nonnymus wrote:
> We get some really decent farm raised Salmon steaks at > Smith's here in town. I normally prepare it 1-2 times a > week. Usually, it's done by rubbing in olive oil, then Nonnymus -- Not to side track your questions, but last I heard, you might want to reduce the amount of farm raised salmon you consume due to high levels of PCBs and other toxins that seem to be present only in the farm raised varieties.. A good overview of the issue can be found at : http://www.healthcastle.com/wildsalm...edsalmon.shtml Anyway, just thought I'd pass that along as I've not heard anything to the contrary since this info came out.. |
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Rick F. wrote:
> In article <mKtgg.28356$QP4.16575@fed1read12>, Nonnymus wrote: >> We get some really decent farm raised Salmon steaks at >> Smith's here in town. I normally prepare it 1-2 times a >> week. Usually, it's done by rubbing in olive oil, then > > Nonnymus -- > > Not to side track your questions, but last I heard, you might > want to reduce the amount of farm raised salmon you consume due > to high levels of PCBs and other toxins that seem to be present > only in the farm raised varieties.. A good overview of the > issue can be found at : > > http://www.healthcastle.com/wildsalm...edsalmon.shtml > > Anyway, just thought I'd pass that along as I've not heard anything > to the contrary since this info came out.. > > Thank you for the information. I appreciate your consideration. I did notice that they label it as "color added." The whole family loves Salmon, so I'll look around for some wild, instead of the farm raised. Nonnymus |
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![]() "Nonnymus" > wrote in message news:mKtgg.28356$QP4.16575@fed1read12... > We get some really decent farm raised Salmon steaks at Smith's here in > town. I normally prepare it 1-2 times a week. Usually, it's done by > rubbing in olive oil, then applying salt and pepper, or blackening > seasoning of my own mix (paprika, cayenne, salt, pepper, dill weed) or > just dill weed and pepper. When I had a decent smoker, I would also make > jerky and even smoked salmon. > > We have a Rosemary bush growing about 20' from my grill and a couple more > out front, so I have a lifetime supply of Rosemary. I've taken the > "leaves" and crushed them through a garlic press to make a paste that I > mix with olive oil and rub onto the Salmon. That's pretty decent, also. > > What other Salmon recipes might be good on a gas grill that also can do a > little smoking? > > Nonnymus We grill salmon with balsamic vinegar with this recipe, varying it to our taste: http://www.epicurious.com/recipes/re...s/views/105288 I use splenda rather than sugar. We like it; it's a bit different than most approaches to salmon. If you smoke or grill salmon to rare, make certain it has been frozen prior to consumption by the vendor, as most is, even if labeled fresh. If you know or can't confirm this considering freezing it yourself to kill the parasites. This doesn't affect the cooking result. I make gravlax, raw salmon cured with salt and dill, according to the Scandinavian approach. It doesn't affect the end result. For all raw fish I believe this is part of the fishing boat to the sushi bar chain of events. Kent |
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