As I write this I am in Southern Oregon, in the middle of the Rogue River Valley, visiting my brother. For those of you who haven't "met" him yet (I write about him on my other blog ) he is former film-maker/semi-pro-baseball player/chef who is now works for our parents' environmental products company.
In his spare time he works in his garden which is truly a site to behold (I joked today that there must be one of every kind of plant in the world in it), thinks about starting a vineyard, builds his own brick barbecues, and makes his own seasoned salts (coarse salt which he roasts with aromatic spices).
Whenever I am in Southern Oregon I am in the mood for barbecued salmon. And Copper River wild salmon is in season right now and is soooo good. You'll know it when you pick it out at the market because of it's vivid red (no SalmoFan needed) color. This morning I bought a 2 pound fillet and will cook it thusly:
SALMON FOR THE BARBECUE
This will serve myself, Bunny, and Wallie; my brother, his wife, and their kids, and Tata (grandma) and Opa Tom (grandfather). We are also barbecuing baby back ribs and chicken satay skewers tonight. If we were just eating salmon I would have bought another whole fillet of similar size.
- 1 whole fillet of wild salmon, about 2 lbs.
- zest of one lemon
- 2 cloves garlic
- chopped dill, 3 stems or so, and this is tedious, but remove leaves only (no stems), chop fine
- olive oil
- fresh ground pepper and very coarse sea salt
Place lemon zest, garlic, dill, and pepper in a bowl. Moisten with olive oil until paste-like. Take a little olive oil and rub all over both sides of fillet. Place fillet in a large pan. Rub lemon-dill-garlic "paste" over pink side of fillet. Cover with plastic wrap and chill for about 2-3 hours.
Just before grilling, sprinkle coarse sea salt over the entire fillet. I like to grill it skin side down (without ever flipping it) for 5 or so minutes or until medium-rare. Cover grill for cooking but check often to make sure it is not over cooking. You can also wrap fillet in foil and grill it that way.