It's not a secret that I love cooking.
I like experiment with all kinds of flavors, try new recipes I find online or from friends, or just to go and try on my own.
I love grilling as well, of course.
We lived in an apartment without a balcony for the last years, so my chances of grilling were few and far between; and these opportunities were mostly in parks or at a friend's home. Nothing wrong with that but more often than not is an inconvenience when you want to experiment a little bit with your food.
This summer, we bought a house. We have a small patio and I finally had the chance to get my very own grill!
So, what am I trying this time? Meat? Chicken? What about Salmon!
Navigating online, I tripped on this recipe from a restaurant in Portland, OR called Pasley's Place. It looked pretty good so what do you say if we give it a try:
What do we need?
1 2-lb piece wild king salmon, scaled, preferably from the belly of the fish (I used Alaskan Salmon from Costco, it worked great but I believe it'll taste better with non-frozen fish)
2 tbsp kosher salt
¼ cup packed brown sugar
Grated zest of 2 oranges
6 tbsp extra-virgin olive oil
1 small bulb garlic, peeled, separated into cloves, and finely chopped (I used garlic paste, same same)
1 Walla Walla onion, halved and thinly sliced (I used red onion and white onion, because that's what I had in the kitchen it was great anyway)
½ cup fresh basil, coarsely chopped.
Ok, now time to start!
- Place fish in a large glass baking dish.
- In a bowl, mix salt, brown sugar, and orange zest, and generously rub into both sides of the salmon.
- Cover and refrigerate for 2 hours. Even better, marinade one side, rest one hour and then the other side and rest another hour!
- Preheat a gas grill or get a charcoal grill red-hot. (425-450 Degree F)
- Brush both sides of the cedar plank with 3 tbsp olive oil and spread chopped garlic on one side. This will help the burning process.
- Place the salmon on the garlic and cover evenly with chopped basil and onion. (Pile onion on the top and sides of the fish to prevent burning.) Drizzle with the remaining 3 tbsp olive oil
- The plank should ignite when you place it on the grill (salmon side up). Let the plank burn all the way around the fish. Once the exposed plank has burned, cover the grill to smother the fire.
- Grill salmon without turning for 15 minutes until medium rare (or until a thermometer inserted into the thickest part reads 130 degrees). I actually moved the fish from the direct heat.
- Serve immediately!
A treasure of flavor. I didn't have white wine to pair with it but red worked O.K. too.
I'd like to thank Pasley's Place for this recipe. If you live in the Portland area, you should check them out!