Tuesday, August 08, 2006

Grilled Salmon

Keeping with the grilling theme, our Sunday lunch was also prepared outside, or at least part of it. Besides being healthy, we all like fish here so I try to make it at least once a week. Usually I end up cooking white fish fillets (like tilapia, our favorite), but sometimes I do enjoy having salmon. We should probably have it more often though as it is such a healthy fish, but the husband is not very fond of it and unfortunately, and I don’t know why, my organism doesn’t seem to handle it very well. Every time I eat salmon it seems a little heavy on me and very hard to digest, but I do like salmon, so I keep trying.
Grilled Salmon with Mustard and Herbs is a great way to prepare salmon, we all loved it and I will definitely be using this cooking/grilling method more often, will definitely try with other fishes.
You simply put the fish on aluminum foil and slide it, foil and all, on top of the grill. Simple, no mess, easy clean up, and best of all: no fishy smell inside!! Yay! (I hate making salmon inside, the fish smell seems to penetrate all the pores in the house and I can smell it for days)
The herb/mustard mixture was delicious and did infuse the fish with its flavors; Matheus loved the fish and the husband said it was “herby and very good”, and I totally agreed with them!
I was afraid the mustard would overpower the flavors but it didn’t and its taste was very subtle, I might even increase the mustard amount a little next time I make it.
A very tasty dish, super healthy and good for you too!! Yum!
Ana

Grilled Salmon with Mustard & Herbs
2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided
1 clove garlic
1/4 teaspoon salt
1 tablespoon Dijon mustard
1 pound center-cut salmon, skinned (see Tip)

Preheat grill to medium-high.
Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices). Yields 4 servings.
Adapted from Eating Well magazine

6 comments:

Patricia Scarpin said...

Hi, Ana!
The fish looks amazing, beautiful colors!
It's lunch time here now, so you can imagine the effects this picture has over me. :D
I had a hard time eating salmon, too, the digestion process was always so slow and complicated. It doesn't happen when I bake the salmon in the oven, inside foil (the "papillote" system).

Julia said...

Hi Ana,
Looks delicious!
I'm actually vegetarian, but from time to time I let myself have some fish...and I really want to have a piece of that grilled salmon right now! :)
I've just discovered your blog and I really like it; expecially the bakig goods - yum! :) will definitely become a regular!

I, myself, have just started a foodblog – TastingLife - actually.
I really hope you'll check it sometimes!

Karen said...

I don't use to grill, cook, fry or bake salmon. When it is really fresh we have sashimi, it is sooo good! Despite being healthy, salmon is an oily fish, maybe that's why you find it difficult to digest.

valentina said...

Ana, I am a big fan of fish overall.Salmon is another great winner.Teh fact that it is rich in Omega3 makes it a double winner for me.Appart from grilled I really like it in sashimi as well.We find very good salmon around here and it is affordable which makes it nearly the main fish in my diet since coming to these islands.

Ana said...

Patricia, thanks! See, for me it doesn't matter the way I cook it, salmon is always hard to digest, but it tastes so good that sometimes I don't mind having some stomachache after a nice meal!

Julia, hi and thanks for visiting my blog!! I visited yours and loved it too, already linked you to my favorites!

Karen, see, I like salmon and fish in general, however I can't bring myself to like raw fish... something about the texture, slimeness, I don't know, just can't swallow it, and I have tried, believe me!

Valentina, yes, salmon is a lot more affordable here too than it is in Brazil (or was when I lived there). To be true, I had never had salmon before coming to the US... But mine has to be cooked. No thanks, no raw fish to me! hehe!

Akemi said...

Comigo acontece quando como cavala ou sardinha, mas como são bons para saúde, também procuro incluir no nosso cardápio pelo menos uma vez por semana.
Concordo com a Karen e Valentina, o sashimi de salmão é imbatível, adorei a invenção dos sushimen do Brasil, fazer sushi com salmão e manga, uma delícia! É uma pena que você não goste, quem saber bem curtido em limão, tipo carpaccio ou cevice?