03-02-2010, 02:43 AM
Never, ever eat Atlantic salmon, its farm raised and crappy, full of bad things like chemicals and antibiotics. They have to dye the flesh pink because no body in their right mind would eat grey salmon. Fresh frozen Alaskan salmon is much better, if you can't find it fresh. Copper River is a pretty good run when its available although its starting to get way over hyped. Try roasting it on a cedar plank, which is how the North Coast natives have been cooking it for millennia. Here's a recipe I stole from somewhere that gives you the basic idea.
CEDAR-PLANK SALMON
SERVES6
ACTIVE TIME:30 MIN START TO FINISH:2 1/2 HR
ADAPTED FROM BILL JONES, DEERHOLME FARM, VANCOUVER ISLAND, BRITISH COLUMBIA
AUGUST 2009
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. View more of our favorite recipes from this issue.
2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pound) salmon fillet with skin (1 1/2 inches thick)
EQUIPMENT: a cedar grilling plank (about 15 by 6 inches; see cooks’ note, below)
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.” Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 tsp each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
COOKS’ NOTE:
Salmon can be grilled without plank over indirect heat (see “Grilling Procedure” ) 8 to 15 minutes.
CEDAR-PLANK SALMON
SERVES6
ACTIVE TIME:30 MIN START TO FINISH:2 1/2 HR
ADAPTED FROM BILL JONES, DEERHOLME FARM, VANCOUVER ISLAND, BRITISH COLUMBIA
AUGUST 2009
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. View more of our favorite recipes from this issue.
2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pound) salmon fillet with skin (1 1/2 inches thick)
EQUIPMENT: a cedar grilling plank (about 15 by 6 inches; see cooks’ note, below)
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.” Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 tsp each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
COOKS’ NOTE:
Salmon can be grilled without plank over indirect heat (see “Grilling Procedure” ) 8 to 15 minutes.