Pricillas Grilled Salmon Food

PRICILLA'S GRILLED SALMON

Steps:

• On the BBQ (or you can use Oven) place foil down poking a couple small holes to allow some of the juices to drip onto fire with the sides folded up to lay over the top of the fish. Place skin side down and season with all the dry ingredients I'm not sure about the actual measurements since I just shake everything over the fish liberally (You want to slice down the bone so fish lays flat). I then thinly slice sweet onions to cover the fish liberally and then cover with lemon slices. Melt butter, saute finely chopped garlic in for those of us garlic lovers, than add the wine, keep on low simmer for basting. You can use as much or as little of these ingredients as you want! It's up to your taste, baste frequently, I use a turkey baster. I know this is not precise but it has always gotten raves. I've done this for big parties with other types of BBQ salmon (with the brown surgar, soy sauce, etc) and mine was gone in a heartbeat! The others still sitting there. This is more like a poached fish and OH SO GOOD! I either fillet the salmon or just slice down the backbone so I can lift out each side of the bones all at once after it has cooked. 2 sides. This also allows the fish to lay flat on the grill.
• You just keep the foil loose/sealed to keep the steam and smoke in the fish and make sure that it stays moist, having the layer of onion and then lemons help keep this fish really moist. You can open the foil towards the end to give it a more char look.
• Depending on the size of fish you get adjust cooking times accordingly you will also need to adjust ingredient amounts to size of fish you are BBQing. Hope this works for you.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.