Grilled Salmon
GRILLED SALMON WITH TARRAGON BUTTER | THE THRILL OF THE GRILL
Our primal ancestors knew how to lure the family from the wilds back into the fold for dinner: the aroma of food cooked over a glowing bed of fire worked every time. Whether you call it barbecuing or grilling, cooking over fire is about as basic, simple and delicious as it gets. Nothing brings out flavor elements like grilling –smoky succulent seafood, charred caramelized vegetables, cracklin’ crisp pork, and beautifully seared beef.
Grilling is a simple technique. You don’t need fancy tools or a culinary degree to turn out some fabulous fare. Just start with the best basic ingredients.
Grills are available in a dizzying array of sizes, shapes, styles, and prices. We started grilling years ago with a hibachi on our tiny porch right outside the kitchen door. It still occupies a place of honor right next to our “gourmet” model with the latest bells and whistles on our wrap-around deck. Before investing in a grill, think about how you grill.
Are you cooking for one and sometimes several, or do you love to wave those grill sized tongs over a large and hungry group of friends? Grills come in basic, no-frills models, to complete outdoor kitchens with lots of choices in between.
One word of advice: for most foods, searing is really important. Don’t hurry this along, because a good sear delivers flavor. You can move the food to a cooler part of the grill to finish, if necessary. For thick or larger cuts of meat, use a disposable aluminum pan to cover the food. This acts like a mini-oven and surrounds the food with heat, resulting in juicy perfection.
Simple Grilled Salmon with Tarragon Butter
The important thing is to cook seafood until it’s just opaque almost throughout. The residual heat in the food will finish the cooking.
6 salmon filets, about 6 oz ea
Olive oil
Sea salt and freshly ground pepper to taste
Heat grill to high. Brush fish on both sides with oil and season. Grill about 4-5 minutes, until lightly charred. Turn over, move to cooler part of grill and cook until just cooked through, 2-5 minutes more. Serve with tarragon butter and lemon wedges. This grilled salamon recipe serves 6.
Tarragon Butter
The slight anise taste of tarragon is wonderful on seafood (chicken, too).
After the seafood is grilled, top with a slice of tarragon butter. Chill
the butter before using, or freeze up to three months.
Mix together and roll into a cylinder:
3 tablespoons minced tarragon
Lemon zest and juice to taste
Freshly ground black pepper to taste
1 stick salted butter, room temperature
