Sunday, June 13, 2010
Grilled Sockeye Salmon With Tartar Sauce
Few single foods can bring as many health contributions to your diet in significant quantities as wild Alaskan salmon.
This well known and favorite fish is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids, vitamin D, vitamin A, members of the vitamin B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.
1 Fillet of wild caught Sockeye Salmon with skin on
Enough Lemon Pepper for sprinkling on Salmon
Cracked fresh Black Pepper
Charred Hickory Briquets
Hickory Chips for soaking
Build a pyramid of briquets and light them in your grill.
While waiting for them to ash over, soak Hickory chips in water.
Cover a large cookie sheet with aluminum foil. Lay Salmon on top of the foil skin side down and fold up foil around the fish like a boat. Sprinkle fish liberally with Lemon Pepper and freshly ground Black Pepper.
When briquets have ashed over, separate into 2 piles on two separate sides of the grill, and spread them out, leaving a large area in between the two sides. Put a few pieces of the soaked Hickory chips on both sides on top of the briquets. Put the grill rack on and place the Salmon and aluminum foil in between the two sides of briquets. Close the lid and the air vent on top of the lid so that the Salmon soaks in that wonderful hickory smoke taste.
Watch carefully, it doesn't take long for the Salmon to get done, and will be determined by the heat of your briquets. Check the middle with a fork by gently edging the fork in between flakes and when it lifts from the skin easily it is done. You are looking for moist flakes, not dry. If you let it cook until it is dry, you've over cooked it. Remove from grill, and let rest for 5 to 10 minutes as you would any meat to allow the juices to distribute.
Serve with Tartar Sauce.
Tartar Sauce Directions:
3 cups Organic Mayonnaise or homemade Mayonnaise
3/4 cup finely chopped organic White Onion
3 heaping teaspoons of Bubbies Dill Relish (rich with live cultures, and one of the best tasting dill relishes)
2 teaspoons organic Dill Weed
1 teaspoon Tarragon Vinegar
Stir all together in suitable size bowl and serve with grilled Salmon.