Monday, June 15, 2009
When I saw this large filet of salmon at the farmer's market this past Saturday, I knew I had to get it. I was actually a larger filet. I had to cut it into two pieces. It was fresh, like it was just caught that morning. Perhaps it was, I don't know. All I did know was that I had to get it. Luckily the day I decide to grill, the the sun had briefly come out of hiding giving SoCal a lovely blanket of warmth.
Oh, funny little tidbit. While I was at one of the little produce stalls at the farmer's market, the merchant had mistakenly labeled the bell pepper as "bill" pepper. Would you like a "bill" pepper? What's that?
Anyway...I don't usually like to fuss around with marinating salmon. I like to kept it simple. Just a salt and pepper base as I'm serving this with a garlic lemon herb butter. It's best to make the butter right before serving the salmon.
Grilled to perfection. Moist, tender and flaky. A crispy skin, which I usually save for last. The juices of the salmon mixing with the melted butter mix. All cause for a good time. Btw, salmon fat is good fat. So eat up. I had to grill mine a little longer as it was a thick cut. But generally it shouldn't take 2-3 minutes per side for a 1-inch filet.
I also served this with some grilled tomatoes lightly coated with some olive oil.
Grilled Salmon with Garlic Lemon Herb Butter
2 salmon filets (1-2 inches thick)
Prepare your grill. Season the salmon with salt and pepper.
Cook the skin side down first 2-3 min. (helps keep the fish in tact when you flip)
Then grill 2-4 min on each side there after.
Garlic Lemon Herb Butter
2-3 Tbsp Butter
1 tsp dry or fresh oregano
1 tsp dry or fresh thyme
1 tsp dry or fresh basil
Juice of half a lemon
1 garlic clove (minced)
Melt the butter on the stove or in the microwave for 1 minute or until melted. Add in the herbs, lemon and garlic. Mix well. Set aside until ready to use.
If the butter becomes solidified again, just reheat the butter.
Pour over on the salmon.