Originally Posted by Valsdad
Grilled sockeye........wild caught Alaskan or so the sign in Freddie's said yesterday.

Probably have a slice of homemade wheat bread with it. Been eating a bit heavier than normal with company here this week, so I'll keep it light tonight.

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Geno


Just a suggestion...

Start by cooking salmon flesh-side-down, then flip onto the skin. That way you can slide the meat right off the skin with your spatula.

I love the skin crisped up in sushi and leaving it on the grill makes it ready that way.

Standard glop to put on the cooked flesh side after flipping is a mix of butter, sauteed onion and garlic, a big shot of Worchestershire, and a little bit of lemon juice. Just mop it on the cooked side...

And do not over-cook it!

Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.