Madeline Miller, Paper Palate – Sunset magazine has perfected the “focus piece” food article. With all the options they provide in this month’s piece on grilling salmon, there has to be something for everyone.
I have a friend who spends two weeks in Alaska every summer and comes home with more wild salmon (and other fish) than he knows what to do with, so I think this article will come in handy pretty soon.
Salmon is great for grilling because it will ”holds up to the heat without falling apart.” It fits well with a summer barbecue because it is ”special enough for company, still simple enough for weeknights.” Sunset categorizes the recipes as basic, fun flavor, and with a twist.
The basic recipes for grilling salmon begin with Cedar-Planked Salmon, which has a “deep, woodsy taste and keeps it moist by protecting it from the flames.” Next is Pinot-Plank Salmon Fillet, which includes the interesting mix of both Pinot Noir and Gewürztraminer, with fresh rosemary, marjoram, and thyme. Taku Lodge Basted Grilled Salmon [use a dairy-free margarine in place of the butter]is called “legendary” by the magazine, with a fancy but easy preparation. The last basic recipe is Barbecued Salmon Fillet [use a dairy-free margarine]with soy sauce, lemon juice, and white wine.
In the “fun flavor” category, Sunset takes advantage of a spice rub with Fennel-Spiced Wild Salmon. Grilled Salmon with Charmoula uses a spice mixture of paprika, cumin, coriander, and cayenne on the salmon and is accompanied by is rubbed onto a whole boned salmon fillet and grilled with zucchini and peppers. Grilled Lemon-Dill Salmon with Cucumber Salad rounds out the fun flavor group.
Photo by Janelle, Talk of Tomatoes