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Posts Tagged ‘curry rub’

It’s Wild and fresh Copper River Salmon season here….yum!   Lot’s of folks are intimidated by cooking fish on the grill.  Here is the super easy low down how to season and cook your own super healthy and delicious whallop of Omega 3 healthy Salmon.  Did I say yummm?

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-Fresh and wild Salmon Filetspreviously frozen doesn’t taste as good and farmed is not only bad for the environment but is fed gmo soy and corn meal, dumped with antibiotics and fertilizers and then colored with toxic chemicals-yikes! so stick to wild if at all possible!!

A-Check for bones and remove with needle nose pliers-just grab and pull.  Don’t worry if you tear the fish a bit, it will be fine.  It is much more enjoyable to do this part before cooking.  The bones usually are in a row so just use your fingers to feel for them.  Trim off any large fatty or discolored areas.  Gently rinse filets with water and pat dry with paper towel.

B-Season with rub or marinade.  Here are my 2 favorite go tos:

Curryous Spice Rub

2 T Curry powder

1 T Chili powder

2 t ground cumin

1/2 t cayenne powder

1 t brown sugar, packed (in colorado where brown sugar dries out no matter what you try -this is great for use in rubs-grind hard chunks with a mortar and pestle)

1 t garlic powder

Sprinkle Salmon liberally with rub and let sit at room temp for a 5-10 min before grilling.  

Store extra rub in an empty spice jar or sealed baggie for next time!

Dana’s Everyday Teriyaki Sauce

-2 T soy sauce

-2 T maple syrup

-1 T grapeseed oil-(this is olive oil that retains its health properties at higher heats)

-1 T roasted sesame oil

*optional -2 cloves fresh minced garlic

Marinate Salmon filets face down in marinade for 15 min to 12 hrs before grilling.

C-Preheat your grill on high for 5 minutes.  Clean grate and turn down to med/low.  Place salmon filets skin side down on the grill grate and close the lid.  Grill for 8-12 minutes for medium depending on the thickness of your fillets.   Remove from grill.

You can remove the skin before serving by sliding the spatula between the skin and the meat-the skin should slide right off.  I also like to gently scrape off the brownish gray layer between the skin and meat.  You can also serve your filets with the skin on.  It is easy to remove bites of meat from the skin with a fork.

Serve over a bed of greens with light balsamic dressing or with steamed veggies and whole grain rice.  YUM!

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