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RichardMehlinger's Grilled Salmon Ingredients: Olive Oil Lemon Juice Cajun Seasoning Garlic Salmon (duh) Aluminum Foil or cast iron skillet (with lid) This produces an extroardinarily moist and flavorful meal. Cajun seasoning is not too spicy, but it gives the salmon a nice flavor. You can also follow these cooking instructions using herbs of your choice (dill being the obvious one). Disclaimer: I've never done this with a skillet, only with a grill, but I see no reason why it wouldn't work. IMPORTANT SAFETY NOTE: The olive oil is likely to start boiling, which means that it will start bubbling violently and may splatter. BE EXTREMELY CAREFUL so that you do not burn yourself. Note also that it may superheat, meaning that it won't start boiling until disturbed, at which point it will start splattering. 1. If using aluminum foil, shape it into a boat. Pour a bunch of olive oil into the skillet or the boat. The idea is to literally cook the salmon in olive oil, so don't skimp. Also, make sure to do this first so the salmon doesn't stick. 2. Put salmon in the oil. The lower third to half of the salmon should be immersed in oil. 3. Drizzle a little olive oil on top. Season liberally with garlic, cajun seasoning and lemon juice. 4. Close lid of grill or place lid on skillet. If using a grill, have the salmon on one side, with low heat on that side and high heat on the other (this is called using indirect heat). If in a skillet, you'll probably want to cook on fairly low heat. 5. Wait. This takes about half an hour to cook all the way through. To check how well it's done, make a hole in the top of the thickest part with a fork or spatula. It's done when that part is no longer reddish, but a nice, pale pink. You can also tell that it's getting done when the hole starts to fill up with a buttery, oily white fluid. 6. When it's done, you'll want to wait a minute or two to let the oil cool before you attempt to extract the salmon. If you cooked with aluminum foil, be careful to make sure that no bits of foil attempt to remain attached to the salmon. You may well still lose the skin of the salmon, even if you did step 1 first. 7. Eat. Potato salad makes a good side. You could also do a kalamata olive and feta platter, which is my personal favorite. |