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From: pam@cepu.UUCP (Pam McGarvey )
Newsgroups: net.cooks
Subject: Re: Grilling salmon   ("Talk, or it'll go rough on you!")
Message-ID: <470@cepu.UUCP>
Date: Mon, 3-Jun-85 11:50:27 EDT
Article-I.D.: cepu.470
Posted: Mon Jun  3 11:50:27 1985
Date-Received: Thu, 6-Jun-85 07:44:00 EDT
References: <1216@opus.UUCP>
Reply-To: pam@cepu.UUCP (Pam McGarvey (ADM))
Distribution: net
Organization: VA Wadsworth Med. Center; LA CA
Lines: 32
Summary: 

In article <1216@opus.UUCP> atkins@opus.UUCP (Brian Atkins) writes:
>
>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.
>
>TIA



Using the following method, I've never had any problems with the charcoal
getting any of my salmon steaks.  First, clean the grill thoroughly, then
brush with an unflavored oil (Wesson,etc.).
This keeps the steak from sticking to the grill.  The skin and bone structure
seem to be enough to keep the steak intact if the fish is not overcooked.
I swear by the Canadian cooking method to guarantee perfectly cooked
fish, no matter what heat source is use.  Measure the steak's thickness
at its thickest part, then cook 10 minutes per inch of thickness.
Divide the cooking time by half for each side == a 2 inch thick steak
requires 10 minutes per side.
As in barbecueing anything, make sure your coals are red hot -- no
flames and coals covered with a white ash.  I like to flavor my salmon
by brushing them before cooking and then twice during cooking with a
garlic butter with a little fresh dill blended in.

Happy cooking!!


Pamela McGarvey
UCLA Comprehensive Epilepsy Program