Grilling Salmon

"Peter Aitken" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

If you grill fish until it is flaking it is overdone.

A lot of fish can be pretty fragile, even raw.

Karen

Peter Aitken said:

"Karen O'Mara" <[email hidden]> wrote in message
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"jmcquown" <[email hidden]> wrote in message

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Quoted message said:

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for

fish

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on the grill - keeps the fish from flaking and falling
through the grate

but

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Quoted message said:

the fish is still grilled, not 'steamed' in a foil
packet.

This product sounds like a winner. I have a basket-type of
grill thing that I use to bbq salmon but it's hecka pain
to clean.

Karen

If you grill fish until it is flaking it is overdone.

AMEN!!!!!!
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Karen O'Mara said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

If you grill fish until it is flaking it is overdone.

A lot of fish can be pretty fragile, even raw.

Karen

Yep - sole is very delicate. I wouldn't even attempt sole
fillets on a grill. Despite the comments about cooking in
"leaves" - which I agree is a preferred method in many
countries and cuisines - I really like those perforated foil
sheets, Karen. Makes cleanup a snap, too.

Jill

Quoted message said:

"windriverfamily" fifth wheels:

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"Z GIRL" wrote:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

*Marinate the salmon for 30-60 mins in a mix of tamari
(soy) sauce and water to cover. I usually make it 50:50 but
it'll depend on the saltiness of the tamari. If something
like kikoman (sp?) I'd use more. *mix 1/2 cup of mayo with
the juice of one lemon and 1.5 tsps of Lawry's seasoning
salt if you have it handy.
* Take the salmon out of the marinade and place on large
piece of aluminum foil, skin side down. You want the foil
to be large enough to wrap around the fish.
* Spread the mayo/lemon/salt sauce evenly on the top of
the salmon filet, topping that with thin slices of
lemon. Wrap all with foil, and place on hot grill or in
350 deg oven.

Wrapping with aluminum foil, especially with acetics (lemon)
and salt, is one of the best ways to ruin the delicate
flavor of a good piece of fish. Cook fish in something non-
reactive (there's good reason fish poachers are made of
stainless steel); grill in parchment, or better yet banana
leaves (readily available at many ethnic markets).

Cooking in aluminum foil is indicative of redneck trailer
trash coozine.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

Donna Rose TRAILER TRASHED a salmon:

I did this:

2 - 3 pounds salmon filet 3 garlic cloves, minced 2
tablespoons freshly grated ginger
1/4 cup tamari or soy sauce
1/4 cup freshly squeezed lime juice

Rinse the salmon under cold running water. Be sure to
remove all the pin bones by laying the salmon over a large
bowl - that will cause the pin bones to stick out so you
can remove them (a needle-nose plier works great for this).
Pat the salmon dry with a paper towel. In a baking dish
large enough to hold the salmon flat, combine all the
marinade ingredients. Add the salmon and turn several times
to coat well. Cover with aluminum foil and refrigerate,

COVER WITH PLASTIC WRAP!

Quoted message said:

If you're cooking this on a grill, you probably need to
cook it on aluminum foil as it will be impossible to remove
from the grill without falling apart.

Nonsense... use leaves, most any kinda leaves, lettuce,
banana, ti, bok choy, whatever... NEVER EVER ALUMINUM!

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

"Naomi Darvell" <[email hidden]> wrote in message
"]news:[email hidden]...

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x-no-archive: yes

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Wow. Seemingly, they don't like "salmon" tasting fish
either...

Tamari is great with salmon and I don't think it
obliterates the taste at

all.

Quoted message said:

And what's wrong with serving it with lemon mayo?

The same thing that is wrong with serving a good steak with
steak sauce.

--
Peter Aitken

Remove the [censored] from my email address before using.

In rec.food.cooking said:

"Naomi Darvell" <[email hidden]> wrote in message news:20040526184329.07460.00002334@mb-
m02.aol.com...

Quoted message said:

x-no-archive: yes

Quoted message said:

Wow. Seemingly, they don't like "salmon" tasting fish
either...

Tamari is great with salmon and I don't think it
obliterates the taste at

all.

Quoted message said:

And what's wrong with serving it with lemon mayo?

Quoted message said:

The same thing that is wrong with serving a good steak
with steak sauce.

Amen.

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

I will spray the grates with pam first

IME, Pam burns and tastes awful. Just make sure the grill is
clean, heat it up, and wipe with an oily rag. Putting a thin
coat of oil on the fish works well too. You want to make a
tiny layer of microclimate on the surface, so that it will
get golden brown. If you use Italian Dressing, the vinegar
will break down the surface of teh fish a tiny bit, and
allow it to absorb some oil. The broken-down thickness will
all turn into a delicious crust.

--
...I'm an air-conditioned gypsy...

- The Who

On Wed, 26 May 2004 17:02:28 -0500, Brian Barcus <[email hidden]>

Quoted message said:

Nancy Dooley said:

pepper and lots of lemon juice. Wrap the package air-
tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per
inch of thickness.

If the fish is wrapped air tight it's just getting steamed.
That is easier to do in a steamer basket on the stove than
on a grill.

i just deleted a similar reply to nancy. but then i thought
maybe the grill could be hotter and thus enhance things. at
any rate there would be no odor in the kitchen.

but about the only salmon i eat is lox.

your pal, blake

Brian Barcus <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Nancy Dooley said:

pepper and lots of lemon juice. Wrap the package air-
tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per
inch of thickness.

If the fish is wrapped air tight it's just getting
steamed. That is easier to do in a steamer basket on the
stove than on a grill.

Yeah, but you can also do potatoes and other veggies on the
grill at the same time and not heat up the kitchen. The
odor, I don't mind.

N.

alzelt <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Nancy Dooley said:

"Z GIRL" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And
I need a tasty way to season it but not Cajun or
blackened.

Thanks, Barbara

I like to wrap whole or half salmon in heavy-duty foil
(a couple layers) - butter the foil, put the salmon on,
drop some big pats of butter along the top of the fish,
sprinkle with some dill, a little pepper and lots of
lemon juice. Wrap the package air-tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per
inch of thickness.

N.

Not trying to be a smartass, Nancy, but why bother with
the grill? All you are doing is steaming the fish?
Grilling is a great way to do it. Just rub it with some
oil before placing it on the grill. Perhaps some salt and
pepper, with herbs and lemon stuffed inside. Don't forget
to slash the salmon three times on each side. Save the
sauce for at the table, if at all. If the salmon is really
fresh, let it be with just some lemon squeezed on top.

Until I get a fish rack or basket, I don't like doing fish
"bare" on the grill because it wants to fall apart. Like I
said, doing salmon this way keeps the heat out of the house.

N.

"Nancy Dooley" >

Quoted message said:

Until I get a fish rack or basket, I don't like doing
fish "bare" on the grill because it wants to fall apart.
Like I said, doing salmon this way keeps the heat out of
the house.

N.

Hi, Nancy. Jill McQuown had mentioned Reynolds non-stick
aluminum foil for the grill. I bought some the other day
but haven't tried it yet - I plan to use it for salmon.
It's perforated, so I hope some of the grill flavor
comes through.

Dora

"limey" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Nancy Dooley" >

Quoted message said:

Until I get a fish rack or basket, I don't like doing
fish "bare" on the grill because it wants to fall apart.
Like I said, doing salmon this way keeps the heat out of
the house.

N.

Hi, Nancy. Jill McQuown had mentioned Reynolds non-stick
aluminum foil for the grill. I bought some the other day
but haven't tried it yet - I plan to use it for salmon.
It's perforated, so I hope some of the grill flavor comes
through.

Dora

My Reynolds non-stick isn't perforated. It works great as a
non-stick liner, though.

N.