The Grilling Thread

[ice grillin you]

meant to post this yesterday but couldnt find it...its a grilled salmon recipe i saw on food network sunday....looks like some effort is needed to be put forth but for those of you that really get into grillin it seems like a good johnson

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon

2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)

Extra-virgin olive oil, for oiling the planks



Preheat the broiler. Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.

Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.

Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.

Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.

Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.

Remove the fillets to a platter, or immediately serve directly from the planks.


Wine Recommendations: Gargiulo Vineyards Pinot Grigio; Chiarello

[mussa]

Preheat the broiler

Re: The Grilling Thread

[ice grillin you]

Preheat the broiler

Re: The Grilling Thread

well i posted it mostly because its everyones new favorite food SALMON!


and truth be told broiling is as much grilling as smoking is...which is to say neither are

[SunMo]

i made salmon on the grill last night, just a simple teriyaki marinade and wrapped it in foil...yummy

[Rome]

I hate balsamic vinegar.

Irrational, I know.  I still hate it, though.  Tastes like ass.

[rjs246]

Balsamic smells like feet. Tastes farging good though.

BEANS!

[PoopyfaceMcGee]

I could understand preferring other things to balsamic vinegar, but I can't understand HATING it.

That said, Rome is a weirdo.

[ice grillin you]

ordered this awesome new grill that im gonna break out at the phils tailgate saturday if it comes in time....butta grillin

[Munson]

A friend of mine was grillin down at the beach....he took some burgers and smothered them in a Yeungling/BBQ sauce type mixture while they were cookin...it was the most delicious burger I've ever had.

[Seabiscuit36]

ordered this awesome new grill that im gonna break out at the phils tailgate saturday if it comes in time....butta grillin

thats pretty tight man.  No giant grill this year? 

[SunMo]

we didn't have one last year

[Seabiscuit36]

we didn't have one last year

the game i went to with my comatose brother, someone had a real grill out there, cooked up bacon and sausages

[ice grillin you]

for eagles definitely....we dont go all out like new years eve for baseball games

we didn't have one last year

we didnt?

[SunMo]

no, remember sup didn't have his SUV and we were without a decent sized one for most of the year

[ice grillin you]

i thought that was like the last game or two....and didnt the carpenters bring theres every game