Here's what I had for dinner last week. Salmon was at a good price at the supermarket and that is one fish I just adore. Having been enjoying a day of sunshine in the midst of torrential rains, I decided it must be prepared on the grill.
I got out a giant sheet of foil (cause this was a giant slab of fish) and drizzled a bit of olive oil on it. In my memory somewhere it seems I've seen a light olive oil packaged in a spray bottle. It always seemed needlessly fussy to me. I mean, who can't manage the distribution of their olive oil, after all. But on this day I wished for one for I only wanted just the lightest of coatings to avoid a stick.
I distributed two cloves of garlic (minced) and 1/2 t. tarragon over the salmon and folded the foil around it, crimping it shut two or three times over to avoid leaking any fantastic juices.
What's so great about fish is the quick cooking, and heaven forfend that it overcook. I slammed this puppy on the grill for ten minutes and it was perfect.
Unwrap and serve with something green, from the garden and fabulous.
Just look at those flakes!
oh yum. I abhor undercooked animal (except I love sushi!), so I am guilty of overdoing meat all the time. I recall the time, years ago, that I grilled shrimp for (I blush) 15 minutes. They had the strangest texture.
ReplyDeleteYour salmon looks great except I would have to do that foil packet on the sly because my husband worries about food cooked in tinfoil. I forget why.
Deanna Beth (wagging finger) - I want another food post, please. Where are you?
ReplyDeleteI know, right? I am in survival mode right now. Very busy here. Perhaps people like me shouldn't have blogs. I hope to get one up in the next day or so... it's been started for ages. Chewy Brownies, my favs. But we leave on the Great American Road Trip on Friday. I got an iPad for my birthday so I can keep up my blog with near daily posts to record it, hopefully.
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