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You Can Eat That: Recipe Of The Week
By robyn | May 11, 2008
Who can resist the smell of barbeque? Last week ( not this one as the weather has been so-so), I distinctly recall the scent of outdoor barbeque wafting through my neighborhood. However, most likely had I been invited to the gatherings, I probably would have faced the usual fare of hot dogs and burgers.
Why not make this summer barbeque a real treat and healthy too. Yesterday I taught 8 women how to grill correctly and one of their favorites on the menu was my Chinese 5 Spice salmon( 5 spice is a combination of cloves, cinnamon, fennel white pepper and anise). With the flavors of the East combined with the smokiness of the grill, I am sure we had some very jealous neighbors salivating.
The trick to grilling skin on salmon is to actually cook it one one side only, the skin side down and then cover the lid and cook on medium heat. Turning salmon on a grill can be a messy affair and the salmon cooked on one side only yields a marvelous crispy skin, yet tender and moist piece of salmon.
Let’s hope next weekend will be better weather wise than this one, so you can drag out the grilling tools and enjoy the rich taste of nutritous grilled salmon.
CHINESE FIVE SPICE MARINATED SALMON
½ cup rice wine
1/4 cup soy sauce
4 Tbsp hoisin sauce
1/2 cup minced scallions
2 tsp minced chives
5 garlic cloves, minced
2 tsp Chinese five spice
4 filets of salmon
Combine all ingredients. Let the salmon marinate 1 hour.
Prepare a medium fire. Place the salmon skin side down on the hot grate. Cover the grill. Grill the salmon for about 12-15 minutes until cooked through ( a little less for those who like their salmon a little rarer). The skin will be dark and crisp. Remove the salmon with a long handled spatula.
This method has certain benefits:
The direct grilling makes for a crisp fish skin, nice for presentation purposes
Covering the grill allows the fish to cook from the top to the bottom , without having to turn it which often becomes a messy affair
And the fish looks terrific
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