Grilled Salmon

Ok, so we’ve got a nice hot grill here and we’re going to go ahead and start some salmon fillets. I’ve already given it a scrub with a rag with some canola oil on it, and I’m going to go ahead and give it a quick spray with some grill spray here. Be careful not to hold the can too close to the flame here. I’m going to start this salmon with the flesh side down first. I’ve seasoned that with a dry seasoning mixture of garlic salt and lemon pepper so I’m going to get some good lines on this guy. Then we’re going to flip him on the skin side. Once the flesh side is showing up, I’ve got a butter mixture over here that’s got some beer butter and onions and garlic salt in it so I can brush that fish down throughout the cooking process. If you notice, I’ve got these dials cranked just above the off position. I don’t want a really intense heat for this fish, but it’s hot enough to cook on. So now we’ll shut the lid here and get some of that good smoke kickin’.

This weird and easy to make fish recipe makes a great rainy day lunch or dinner main course or side dish, hot or cold, for all ages. This recipe serves 4.

INGREDIENTS:

1 large foil roasting bag

1 fresh whole Scottish salmon (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)

2 cups fresh pineapple chunks, drained

1 cup salted butter, softened

3 tbsp. fresh parsley, chopped

1 tbsp. fresh chives, chopped

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

1 tsp. dried cayenne pepper

parsley sprigs to garnish

METHOD:

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue’s manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.