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my method is using a wad of paper towel, a pair of tongs and a small bowl of veg oil. just dip the p.t. in the oil with the tongs and scrub the grill with it. this is especially helpful when you forget to oil the grill before starting it up. it's also less messy than the excess spray that went through the grills and landed on everything else, like on your brand new flip flops that you bought just in time for the summer season.Originally Posted by roenick
Last edited by BeerMan; March 27th, 2011 at 01:02 AM.
I BELIEVE I'll have another beer!
I absolutely love crispy wild salmon skin (farm-raised skin is TERRIBLE). Don't know how Sexy Erick does it, but I've learned to sear skin-on fillets flesh first so that when you flip it, the meat can/will separate enough to allow the skin to easily lay flat. Do skin first, it'll shrink and tighten up---and if your fillet is thick, make it difficult or impossible for the flesh to sit flat and sear evenly.hey j, this is exactly why I rarely order fish at a restaurant! it's oftentimes overcooked. I did learn how to cook salmon fillets with the skin on from watching sexy ripert. before that, I would skin it before cooking. his method is easier of course.
I'm a lower-right kinda guy. It's easy to press it there, and sensitive like a mother****** in that spot. Amazing how easily you can judge cool, tepid, warm, or hot in an instant.
Oh and one other thing for salmon (NOT FOR USE ON COPPER RIVER SALMON - NO MARINADE REQUIRED WITH COPPER RIVER SALMON!!!!) - I have a phenominal recipe for marinade. It works great on Coho and involves Tequila, Orange Juice and a chopped up Jalapeno pepper. I also got it courtesy of Weber cookbook. If anyone wants it PM me or I will post in this thread. I have posted before and it really is awesome.
Tequila Salmon
In this rousing dish, bright citrus and classic seasonings do a hat dance with the tequila around firm marinated salmon
For the Marinade
1/2 Cup of Fresh Orange Juice
3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons of Tequila (I have had good success with Cuervo 1800 Gold)
1 Tablespoon of Chopped Fresh Cilantro (I usually use more - a handful - torn up and chopped)
1 Tablespoon Minced Jalapeno Pepper, with Seeds (I use a whole Pepper)
1 Teaspoon Granulated Garlic
1 Teaspoon of Kosher Salt
1 Teaspoon Ground Cumin
4 Salmon Fillets (with skin on), about 6 ozs each and 1 inch thick
To make marinade: In a small bowl whisk together the marinade ingredients.
Place the salmon fillets 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 them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide the spatula between the skin and the flesh and transfer the fillets to serving plates (doing this will allow you to serve without the skin on).
The Weber book adds a tomato and greens salad that I have had great success with as a side.
For the Dressing:
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Chili Powder
1/2 Teaspoon Kosher Salt
1/4 Freshly Ground Black Pepper
4 Handfuls Mixed Salad Greens (3 to 4 ounces)
1 Cup Cherry Tomatoes, Halved
1/2 Cup Fresh Cilantro Leaves, Divided
To Make Dressing: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.
Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.
HOPE IT WORKS FOR ANYONE WHO TRIES IT!! WE LOVE IT!
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