Receta Grilled Salmon with Lemon & Chives Beurre Blanc
A simple recipe that has only one true rule to be sucessful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if your careful will work just fine.
| Tiempo de Prep: |
American
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| Tiempo para Cocinar: | Raciónes: 1 |
Wine and Drink Pairings: Pouilly fuissé
Ingredientes
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Direcciones
- You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.
- With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.
- Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.
- Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.
- I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.