I'm behind on blogging. What's new?
I'm constantly taking photos, doing edits, but I just haven't gotten around to sharing them with you!
This was dinner a few weeks back. Grilled Atlantic Salmon fillets with a creamy honey, lemon and Dijon sauce, strip loin beef steaks and charred corn on the cob. Those chives you see sprinkled around are from the herb box in my garden.
My tomatoes and peppers might not be doing so well, but the herbs (parsley, chives and thyme) are doing great! I stuck a couple of spring onion roots in there too.
I've always thought grilling fish on the BBQ was going to be a huge pain in the butt. I'd go to the local big box store and see all these neat little baskets, pans and things just for grilling fish. It made me think that without these space hogging gadgets, cooking a nice piece of salmon without mangling it to bits...would never happen. Truth is, it's no harder than grilling anything else.
- Keep the skin on, if possible.
- Make sure the grill is oiled, as is the fish itself. Use an oil with a high smoke point. I like safflower, peanut or grape seed.
- Give the grill a good 10 minutes to preheat. 450F is good for me.
- Touch/move the fish as little as possible, turning it once on each side (optional, for criss-cross grill marks) and flipping it once.
- Use a wide spatula, not tongs.