The "Grilling" issue is out now and I highly recommend this magazine (Cooks Illustrated: Home) if you want to learn how to grill a lot of stuff. It's well worth the $8 cover price.
So I ended up getting 4.5 lbs. of Copper River salmon to cook up tomorrow. I paid $9.99 a lb. so I ended up buying the whole fish in two full size fillets. I am going to grill one up tomorrow even though we are having brutal weather in the PUget Sound this weekend. Cool (high '50's) and rain (imagine that! rain in Seattle!). I am still going to grill $40 bucks worth of this fish.
Here is my Tequila-Orange Juice recipe for salmon - trust me it is awesome:
1/2 cup of Orange Juice
3 tablespoons of extra-virgin olive oil
3 tablespoons Tequila
1 table spoon chopped cilantro (although I use a lot more)
1 tablespoon minced jalapeno pepper, with seeds (although I use the whole pepper)
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
To make the marinade: In a small bowl whist together the marinade ingredients.
Place the salmon in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.
Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without the fillets sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes. Slide a spatula between the skin and transfer the fillets to a serving platter.
Happy grilling as this is a great, and very easy, marinade to salmon.
But to be honest, I don't actually think it's worth the trouble to dry the sugar. But this comes down to a personal preference. If you want to go ahead, but I don't think it's all that important.
Also picked up their hardwood charcoal. It doesn't last super long so you need to use a good amount. Gave the steaks a quick sear over the coals and then used indirect heat the whole time.
If you try drying out the brown sugar let me know what you think!
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