More Fathers Day Celebration

It is the barbecue time of year and I love it!  Salmon on the grill is one of life’s greatest pleasures. Simply flaming it up with lemon, salt and pepper (cayenne if you like some heat!) I have enjoyed playing with alden and cedar planks over the past couple of seasons. They are widely availed in most grill sections at the market. Playing with different flavors is a passion of mine so if you are lucky enough to be at an open-air market of good produce stand you can play with different verities of basil for the pesto. I have been told by some that ginger is challenging to work with. Peel with a teaspoon and the micro plane zester is the perfect tool for easily and evenly grating ginger. So dust of your BBQ and enjoy salmon grilled to perfection!

Cedar Planked Salmon

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry

5 cloves garlic

3-tablespoon olive oil

Rosemary sprig, chopped

Thyme sprig, chopped

1-teaspoon cayenne pepper

Salt and pepper to taste

1 18" cedar plank, soaked in water 2 hours

 

Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper.  On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side.  Place fish on plank and return to the grill. And cover.  Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.

Pesto Planked Salmon

1 18" cedar plank, soaked in water 2 hours

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry.

1-cup fresh pesto

Juice of one lemon.

Spread pesto on fillet. Sprinkle generously with ground black pepper and lemon juice.

On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side.  Place fish on plank and return to the grill. And cover.  Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.

Pesto

5 large garlic cloves

1-cup pine nuts (or Walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmigiano, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.

 

Ginger Soy Salmon

4- 6 ounce Salmon Filets

Juice and zest of 5 tangerines or 3 oranges

1/4-cup brown sugar

1-cup soy sauce

1-inch ginger, peeled and finely chopped

1/4 to 1/2 teaspoon crushed red pepper

 

In a bowel mix all but the salmon. I like to marinade the fish in the sauce for about one hour. Grill over high heat for about 7 minutes per side.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons Paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of Garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano

Salt

Mix all the ingredients together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours. Heat BBQ until hot. Spread some oil over the salmon fillets and place on the grill flesh side down. Cook for 5 minutes. Turn over and cook until done.

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Preheat grill for medium-high heat. Place salmon fillet, skin side down, on a large piece of aluminum foil. Combine butter, teriyaki sauce, and wasabi in a small bowl. Spoon over salmon and top with julienne red bell pepper and chopped onion.

Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Asian Slaw

2 cups finely shredded cabbage

1 cup shredded raw carrots

1 cup chopped green onion, white and green parts

3 tablespoons canola oil

3 tablespoons seasoned rice wine vinegar

3 cloves garlic

1-tablespoon ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

In a bowl, toss together the cabbage, carrots, green onion, oil, vinegar, garlic, ginger, sesame oil, and sesame seeds.