Skinny Cooks Can't Be Trusted by Dave Kessler 

 

While dining out the other day, one of the folks at my table ordered grilled salmon and two others had grilled pork ribs. These were beautifully prepared and I immediately had “ordering remorse;” sure wish I’d ordered what they had!

I tucked this back in my memory, and a nice salmon steak found its way into my shopping cart on the next trip to the market.

I have a cooking range with a grill on top and one inside the oven, so I didn’t even have to wait until warm weather to prepare the grilled salmon I was so hungry for.

I whipped up a marinade and put it into a resealable plastic bag.

The salmon steak followed the marinade and all went into the refrigerator. You should keep the salmon in the marinade at least an hour in the refrigerator, and even overnight is okay.

You can buy fish grilling baskets to use to keep the fish from breaking up and falling through the grill.

You should always oil the grill grates or basket, to help keep the fish from sticking to it.

In a pinch you can also lay aluminum foil over the grate and punch a few small holes through it with a pencil to allow the heat and smoke flavor to do its magic while grilling.

Grilled Salmon Steaks

5 salmon steaks

1/4 cup butter, melted

1/4 cup brown sugar

1 tablespoon soy sauce

2 tablespoons lemon juice

2 tablespoons white wine

Put the salmon steaks into a resealable plastic bag and set aside.

To make the marinade, use a glass bowl and mix the melted butter, brown sugar, soy sauce, lemon juice and white wine. Stir until the sugar is melted. Save a little of this to use as a basting sauce while grilling.

Put the rest in the plastic bag with the salmon steaks. Turn the bag so you’ll coat all of the salmon and put this in the fridge at least an hour (or even overnight).

Have your grill at medium-high heat. Put the salmon on the grill and throw away the marinade in the bag. Grill for 3-5 minutes per side. When you can easily flake the fish with a fork, you’re ready to enjoy some good eating.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.