Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Monday, May 31, 2004

Red, White and Blue, those were the colors of this holiday. Carolina Red BBQ sauce for the perfectly turned out ribs that I served alongside the White Potato Salad and Blueberry Pie ala mode for dessert. Finished those ribs off on the grill while listening to a compilation of patriotic tunes and drinking beer. Of course having gotten your mouths watering for BBQ, what is this week's recipe? Well it comes by way of Food TVs Alton Brown and Good Eats. I made this grilled salmon yesterday and was skeptical about it but call me a convert. This was the tastiest salmon I've ever had and being a seafood fanatic, I've had salmon about every which way you can cook it. So knowing that this weekend is heavy on ribs, hot dogs, burgers, and what you call your regular barbecue, and knowing that reader Terry Garcia is always looking for a new salmon recipe...I give you grilled salmon...serve it up with a nice green salad and roasted in husk corn on the cob...good eatin' on ya...

4 salmon steaks 1-inch thick (You can substitute fillets as well.)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or kosher salt
Canola or olive oil to coat steaks

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center. I actually cooked it until it flaked easily..)

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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