Hey there and welcome to another installment of Grilling 101. Over the last few weeks I’ve covered some of the most popular and familiar grilling foods, and last week I took a look at various fruits and vegetables and how they can be done up in less than conventional grilling methods. Today is going to be the start of a new theme for the next few weeks, where we will be tackling seafood. To begin, let’s take a look at the salmon.

All species of salmon are anadromous fish, which mean they begin their life as freshwater fish and then migrate to salt water for their adult life, only returning to fresh water to breed. The most commonly seen salmon on the market are Atlantic, Coho, Sockeye, Pink, Chinook, and Chum. Most of these are caught fresh in the wild, but Atlantic salmon is primarily farm raised due to overfishing of the species in the past.

Salmon have a variety of health values to them, and have long since been considered one of the healthiest fish options. At face value this might seem strange; salmon are high in protein and calcium, but that’s about it. But while they might not contain much nutritional diversity, salmon have one of the highest sources of omega-3 in the natural world. Omega-3 is an essential fatty acid that your body needs to function, but cannot make on its own, so you have to get it from another source. It’s one of the best fatty acids out there, and helps primarily through the reduction of heart disease and blood clots, meaning you’re less likely to suffer fatal heart attacks or strokes.

When you’re ready to barbecue some salmon yourself, be sure to buy the fillets with the skin still attacked. This helps to prevent the fish from sticking to the grill. Your grill should also be pre-oiled, again to prevent sticking, but in my case, I prefer to oil the protein instead. Be sure that the first side of the fish that touches the grill is your presentation side. Don’t touch the salmon once they’re on the grill and let it cook on its own for around 2/3ds the cooking time, then test with a spatula. If the fish comes off the grill easily, flip it to the other side and let it cook for the remainder of the time. Depending on the size of the fillet, this can be anywhere from 6 to 10 minutes.

If you’re using a full fish rather than a fillet, the process is much the same, just be extremely gentle and careful when turning.  You may also like to try grilling salmon on planks, in foil or in pans to get more amazing results from this amazingly versatile fish.  The possibilities are endless.  Happy grilling!!!

grilled-salmon-recipe

Grilled Salmon with Lime Butter Sauce

http://www.epicurious.com/recipes/food/views/grilled-salmon-with-lime-butter-sauce-1222181

http://www.epicurious.com/recipes/food/views/lime-butter-sauce-1222197

Ingredients: For Fish

  • 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 ½ teaspoons finely grated fresh lime zest
  • 6 tablespoons lime butter sauce.

For Sauce

  • 1 lame garlic clove, chopped.
  • ¼ cup freshed lime juice.
  • 1 teaspoon salt.
  • ½ teaspoon black pepper.
  • 1 stick unsalted butter, melted.

Instructions: For Sauce.

  • Purée garlic with lime juice, salt, and pepper in a blender until smooth.
  • With motor running, add melted butter and blend until emulsified, about 30 seconds.
  • Makes ¾ cups.

For Salmon

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack for 4 minutes. Covered if using gas grill.
  • Turn fillets over and grill until just cooked through, 4 to 6 minutes more.
  • Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
  • Makes 6 servings.