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From: beth@gymble.UUCP (Beth Katz)
Newsgroups: net.cooks
Subject: Re: Grilling salmon   ("Talk, or it'll go rough on you!")
Message-ID: <156@gymble.UUCP>
Date: Tue, 28-May-85 18:55:20 EDT
Article-I.D.: gymble.156
Posted: Tue May 28 18:55:20 1985
Date-Received: Fri, 31-May-85 01:40:56 EDT
References: <1216@opus.UUCP>
Reply-To: beth@gymble.UUCP (Beth Katz)
Distribution: net
Organization: U of Maryland, Laboratory for Parallel Computation, C.P., MD
Lines: 30

>I would like to enjoy some grilled salmon steaks this summer, but envision
>a large portion crumbling and falling in to the inferno below (God forbid!).
>
>Any suggestions on how to keep the salmon together (is the skin enough?),
>when to turn, preparation of the grill, etc., would be greatly appreciated.
>
>Brian Atkins   ...{attunix, hao, allegra, ucbvax}!nbires!atkins
You asked about salmon steaks: I'd treat it like I did swordfish ...
Yesterday, I chickened out and grilled my swordfish steak under the broiler.
However, from notes gathered from my Beard's _American Cookery_ (and some
additional ideas gained from my experience), you might try to use foil
under the fish or at least oil the grill before you add the fish.  Cook at
very high heat for about ten minutes for each inch of thickness. (Hence,
my inch and a half thick steak should take 15 minutes, but the middle took
about five extra minutes since I kept opening the door to see if it was
done.)  Turn it over about halfway through the cooking.  I would think that
the finer the mesh on the grill, the easier it would be to turn.  It is also
my experience that lighter fluid often imparts an off-taste to some grilled
foods.  It might be better to not use lighter fluid with fish.  High heat
(_Joy of Cooking_ said 800 (no typo) degrees !!) and oiled grill seem to
be the secret.  However, they create a lot of sparks.  Oiled foil with a
few holes might be best.  Also, fires vary, so watch the fish.
I also used a marinade based on Beard (3 T. olive oil, 3 T. veg. oil,
2 minced cloves of garlic, 1 T. lemon juice, 1.5 t. dried basil, 1.5 t. salt,
and 1 t. pepper) for two hours before broiling to keep the steak moist.
My steak didn't fall apart and the part that I ate (no one should eat
1.5 pounds of swordfish at one sitting, so ~2/3 of it is leftovers) was
delicious.  (Eat leftover fish plain.  No swordfish salad sandwiches.)
				Beth Katz
				{seismo,allegra}!umcp-cs!beth