|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Wanting to barbecue a whole Salmon
Hello, i'm looking for a recepie on hoe to cook salmon on the BBQ. In the oven it something like, rub it with salt and pepper, lemon and other spices, and bake, but what about on the BBQ?
Thanks for your help.
Nicole
Canada
Nicole, darlin',
That is a grill, not a barbecue. Click into "According to Smoky" and read the "Glossary" to find out the difference.
Your fellow Canadian, and friend of mine, David Velajacic served this in Houston, TX a couple of years ago and it was delicious. It is in his book, "The Fire Chef" published by Douglas & McIntyre, Vancover/Toronto.
Filet the salmon, removing the pin bones with tweezers. With a sharp knife, cut two lengthwise slits, down to but not through the skin, dividing the fish into thirds.
Crush 6 cloves of garlic and combine with 1 tsp salt, 4 Tbsp, minced parsley, 2 Tbsp. dried tomatoes in oil, minced fine and 1/4 C. olive oil. Spread 1/2 the mixture on the fillet and into the slits, place on a preheated grill, close the lid and cook for 15 minutes at 350° F. Open, spread on the remaining seasoning mixture, close the lid and cook for 10 more minutes. Remove by separating the fish from the skin and serve on a bed of fresh spinach.
Have fun,
Smoky
|
