Are you new to the grill or completely intimidated by it? This is a new learning curve you are going to love and you’ll understand why that man of yours volunteers to be the grill master. (You’ll need your grill master to help you learn how to start your grill and put it away till another meal, but, other than that, Time to fly little bird!!!
A favorite, full proof, EASY meal to prepare that is fit for family and friends and even royalty is grilled Salmon. The grocery store carries fresh fillets and to be honest, I like Pacific and Atlantic salmon and farm raised is fine…perhaps a little milder. (which is fine by me! I don’t like fishy fish!) You can buy the fillet as is or on a plank in the frig section next to the seafood department. If you do use the plank, put some some heavy duty foil on your grill for easy clean up as it’s a little messy. Just open your package (completely so it’s easier to remove without loosing all the seasonings) and throw plank and fish onto the foil lined grill. Heat your grill to 400 degrees before adding fish. You might have to play with your grill a little to figure out how many burners you need to get up to 400 and keep it there without it getting hotter. I heat mine with 2 burners, cut back to one when I add the fish. Close the lid and walk away for 14 minutes. Remove the fish and let it stand for a minute or two before plating. It will cook a little more after it’s removed from the grill..don’t over cook on the grill. Once you see the white juices coming thru, your fish is done!
Seasoning a plain fillet: I always rinse my fish (any fish) with cold water before prep. Place it on UNGREASED heavy duty foil that is doubled over creating a little make shift pan to hold in juices while cooking. (IF you grease your foil, the skin will come with your fish when you serve it.. Ungreased: the fish comes apart from the skin and is left on the foil. Just use your spatula between the fish and skin . You will be amazed how easy this is..trust me!! ) I put my fish on a platter for easy transfer from kitchen to grill. I sprinkle a little garlic salt and a little sea salt and pepper on the fish, top with thinly sliced lemon and onions. If I have fresh oranges or orange juice, I put a little of that on top as well. Transfer to hot grill.
Grilling is like anything else you do for the first time. It’s a little scary. You look at the directions 100 times and worry about the outcome. One time of success makes you want to grill again and again and salmon is the easiest because you throw it on the grill and walk away for 14 minutes. Little side note: If you buy one of those huge fillets from Costco, add a minute or two till you see the white juices flowing on top of the fish. check every 2 minutes after that initial 14 minutes. Fillets from groceries are 14 minutes!!!!
