How to Grill Salmon and Other Proteins

How to Grill Salmon and Other Proteins

Tips for Grilling Fish

| Published:

GRILLED SALMON

Ingredients

Vegetable oil for cleaning the grill
6 boneless, skinless salmon filets, about 6 to 8 ounces each
2 teaspoons of salt
1 teaspoon of pepper
1 pinch of cayenne pepper
¼ cup olive oil

 

1. Make sure the grate is clean before preheating the grill for 15 minutes. After preheating, lubricate the grate by rubbing it with a towel moistened with vegetable oil.

2. Dry the surface of the salmon by patting it with clean paper towels. Season the salmon filets on both sides with salt, pepper and cayenne. Brush lightly with olive oil.

3. Reduce the flame to medium heat. Place the filets skin side down on the hot grate. Don’t move the fish or press down on it. If flames flare up, douse them with water.

4. Cook for one minute, then use a pair of tongs to lift each piece of fish. Rotate the fish 90 degrees and place it back on the grate. Continue cooking for one minute without moving the fish.

5. Flip each piece, douse any flare-ups, reduce the heat to low, and close the lid or place a cover over the grill. 

6. For salmon that is approximately 2 inches thick, cook about 10 minutes more. The fish is done when traces of white protein (albumin) appear between the flakes; also, there should be just a trace of undercooked flesh in the center of the filet.  

 


 

ROASTED RED BELL PEPPER COULIS

A coulis of roasted peppers is colorful and low fat. To make one, vegetables—usually cooked—are puréed to the consistency of a sauce. Liquid, such as stock, is added to adjust the consistency.  

Ingredients

2 large firm red bell peppers
1 cup chicken stock
Salt and pepper to taste

1. Roast the peppers by placing them on the grate of a gas stove with the flame on high. Once one side is blackened, rotate the peppers until their entire surface is blackened. Transfer the peppers to an airtight container. Once they have cooled, peel off the charred skin and remove their seeds. 

2. Bring one cup of stock to a boil and reduce to a simmer. Add the roasted pepper flesh to the stock. Simmer for 10 minutes.

3. Purée the mixture in a blender until the peppers are liquefied. Return the sauce to a small pot and cook over low heat. Adjust the consistency by simmering to thicken or adding stock to thin. Season with salt and pepper. Makes about one cup of sauce.

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