MY BEST PICTURE
STORY
Salmon is my favorite fish. It is perfectly meaty, and if cooked right, tastes amazing. Most people, in my opinion, overcook their salmon. This may be the reason salmon gets a bad-rep locally. I always try to do something new with salmon, and this is the easiest go-to recipe I use. Anyone can “grill” this one.
INGREDIENTS
- 3 – 8 Ounce pieces of salmon
- Half a bunch of medium-thickness asparagus
- 1 Lemon
- 2 Tablespoons of butter
- 3 Garlic cloves
- Olive oil
- 2 Rosemary sprigs
- Salt and pepper
HOW I COOKED IT
As the sun was going down, I ran outside to turn the grill on high. I always like working with a nice hot grill. I prepared 3 almost similar in size sheets of tin foil. I should also mention that I let the salmon rest at room temperature for about 30 minutes before prepping them in their tin foil squares.
After placing the pieces of fish on their respective square, I salted and peppered the 3 pieces of salmon a fair amount and then using a zesting grater, I grated 3/4 of clove of garlic over each piece of salmon. To clarify, I used 3/4 of a clove for each piece of salmon, so I started with a fresh clove per piece of salmon. I had to rub the garlic on the salmon, and it was the consistency of paste. It was not perfect at all. I took the leaves off of my sprigs of rosemary and placed them on each piece of salmon. Then on top of the middle of each fish, I placed half a tablespoon of butter. I sliced a lemon to get three quarter-inch slices of lemon, and placed them on top of the butter.
I wrapped up the salmon pieces in their tin foil homes, and made sure that each was air-tight. I placed the salmon on the grill and set a timer for 14 minutes. I ran back in the house to prepare the asparagus, which I knew would only take 3 minutes. I chopped the fibrous, gross ends of the spears with one stroke of the knife, rolled them around in some olive oil, then salted and peppered them.
I ran back outside with roughly 8 minutes left on the timer, and threw the asparagus spears on the hottest area of the grill and closed the lid. After 3 minutes, using my hand, I rolled them toward the back of the grill to give them an even cook. I also realized at that point bringing a pair of tongs outside would be really beneficial for getting everything off the grill.
When the timer went off, I pulled everything off the grill including the salmon and unwrapped the little tin foil house. My mindset for unwrapping them was to ensure I was not overcooking the fish in their own steam. They turned out perfectly cooked and smelled so good. All done.
MY HONEST OPINION
I make this all of the time, it is such an easy way to grill salmon, and there really is no mess at all when its all said and done. That being said, my little garlic paste trick was something I did differently this time. It felt like a little too much garlic, but overall tasted great and felt pretty guilt free.
WHAT I WOULD TRY NEXT TIME
Next time I would put a little less garlic, and wait in line for the better, more thick, pieces of salmon. I will be posting a recipe for the Asian glaze I also do quite often, that is my favorite.