Wednesday, October 12, 2011

Grilled Salmon

I had never had much salmon until
Joshua's dad went salmon fishing in Alaska.
At first I wasn't sure about this pink looking fish, 
but soon found out it was mild and delicious.

I tried a new recipe tonight and loved it.
It nearly melted in our mouths. 

Use two layers of foil, this prevents the bottom from burning.

Squeeze on some fresh lime juice. Then top with 1 tsp. of wine.

Spread on a little mayo and top with herbs. Fold in edges and
put on the grill for 10 minutes.

Open foil and slice open the center. If its pink and a little firm its done.

Moist, flaky and delicious.

Up close and personal.

Grilled Salmon

4 salmon fillets
1 lime
4 tsp. white wine

1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill weed
1/4 tsp. paprika

Lay out four squares of foil, doubled. Put salmon on foil
and squeeze lime juice on top. Top each fillet with 1 tsp. of
white wine. Spread a thin layer of mayo on top of each one.
Mix together herbs. Sprinkle evenly among the four fillets.

Let set for 15-20 minutes. Fold in sides of foil so that the
salmon is enclosed. Place on hot grill and cook for 10 minutes.
Open packet and slice the center open. If it is pink and slightly
firm it is done. DO NOT over cook. This makes your salmon dry.


1 comment:

  1. THANK YOU!!!! Our freezer is full of this pink fish also! We are really enjoying it but we need to find new ways to fix it. We will give this one a try. I am glad dad went on the fishing trip but it may be a few years before there is a need to return. Jillian