Salmon #5 (July 22, 2012)
Having had good luck with a previous recipe from the Alaska Seafood Marketing Institute (Sugar Charred Salmon), I decided to try another recipe they had posted on their site. Tonight’s dinner was Alaska Sockeye Salmon with Herbs and Garlic. I was really hoping that it was something special since we had Bruce and Susan here and it was the first salmon that we were serving them. I’m happy to report that my hopes were fulfilled, it was definitely a good recipe!
It was fairly easy to make. The only hurdle was that it didn’t specify which herbs to use. Thankfully, Susan looked through the spice rack and helped me decide to use basil and rosemary. She chose well, the garlic and herb sauce complemented the flavor of the fish well. With salmon I worry a lot about making sure it is fully cooked, but not dry. Kyle grilled it on a tin foil “pan” for fifteen minutes and the fish stayed very moist, but was still cooked all the way through, so there was success on that front. The overall taste of the meal was quite good and it certainly goes into the make again pile. It is also a contender for the heavy rotation recipe file. Yum, yum!
1-1/2 pounds Alaska Sockeye Salmon
Heavy-duty aluminum foil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 cup white wine
2 Tablespoons melted butter or extra-virgin olive oil
2 Tablespoons finely minced fresh garlic
2 Tablespoons chopped fresh herbs
Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.
Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid.
Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
Cook’s Tip: Check salmon for doneness at 10 minutes.
Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
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