I was in Brookshire’s yesterday doing my weekly grocery shopping. I plan out my meals in advance, write my list according to the layout of the store, and stick pretty closely to what I’ve written down. I don’t often make impulse purchases.
Except for yesterday.
Wild salmon was on sale in the seafood department. I had a near Pavlovian response: mouth watering, mental images of my dinner that evening, hungry grumbles in my stomach.
I tossed the list out the window for that night’s meal and promptly ordered a pound of that beautifully pink, silvery fish. Brookshire’s offers a variety of salmon, from wild to farmed, fresh to frozen. I have tried them all and loved what I could do with each different type.
I didn’t want to mask the rich flavor or buttery texture of the fresh, wild salmon by overdoing it, so I decided to simply dress and grill it. Remember it’s always better to UNDERCOOK the salmon just a little than to overcook it and end up with a tough and rubbery fillet.
Simple Grilled Salmon
2 lbs wild salmon fillet, skin on
2 Tbs olive oil
2 Tbs dried dill
Salt and pepper, to taste
1 lemon, sliced
Prepare a grill to high heat. If using charcoal, bank your coals so that you can cook on one side over the flame and the other side of the grill using indirect heat.
Rub salmon generously on both sides with olive oil. Use more if necessary because you don’t want it to stick to the grill. Sprinkle with salt, pepper and dill; press lightly into the flesh of the fish.
Place fish, non-skin side down, on the grill. Cover and cook for about 2 minutes or until char marks appear on the fish and the first layer is opaque (cooked through).
If using a gas grill, reduce heat to medium. If using charcoal, move fish to indirect heat and flip, skin side down. Continue to cook for about 5 to 9 minutes, depending on thickness of fish and temperature of grill. Fish is ready when it’s still slightly pink in the center and flakes easily with a fork.
Nutritional Information: Calories per Serving: 527, Calories from Fat: 315, Fat: 35 g, Cholesterol: 143 mg, Sodium: 138 mg, Carbohydrates: 0g, Protein: 50 g