I don’t know about the rest of you, but I am “hamburgered” out this week and need to try something totally different on my barbecue.
I’ve chosen salmon, as it’s delicious and so good for you. The first recipe has a simple soy sauce and brown sugar marinade, with hints of lemon and garlic, and is the perfect salty-sweet complement to rich salmon fillets.
The second recipe uses a delicious white wine garlic marinade, which gives it amazing flavour and keeps it nice and moist when grilled on the barbecue.
This will be a definite favourite for family and guests alike.
Barbecued Salmon
1-1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least two hours. Preheat grill for medium heat. Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade. Cook salmon for six-to-eight minutes per side, or until the fish flakes easily with a fork.
White Wine Grilled Salmon
1 lbs. salmon fillet, sliced into four individual portions
1 cup dry white wine (or enough to cover most of fish)
1 -2 garlic clove, minced
1⁄2 teaspoon dried rosemary
1⁄2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 dash hot sauce
Salt
Pepper
Pour white wine into a non-metallic dish and add remaining ingredients. Marinate fish for at least one hour, turning occasionally.
Grill on barbecue flesh side down for five-to-six minutes, flip and finish cooking with skin side down, five-to-six minutes or until fish flakes. Do not overcook or it will be dry. Delicious!
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
