Ah, Ina. How did I ever live without you?
This is the simplest recipe for salmon, and grilled this time. The "asian" part is just soy sauce in the tasty marinade (though I have heard that soy sauce actually isn't a common or ubiquitous flavoring in Asia).
It was helpful to see Ina do this on-screen (on Barefoot Contessa, of course), for details like which side of the fish faces the grill first (skin side), how to handle turning it (it's tricky and messy!), how long to cook it. A good tip was to grill it until it's almost completely cooked through, then take it off the grill and it will finish cooking as it's resting. She chuckled as she commented to open doors and windows, as it smokes a lot, and it certainly did. I also found that the cabinet I store my cast-iron grill pan in smelled like fish after I put it away!
The marinade is intended for sauce after grilling too, but I found it a bit strong for sauce. As a marinade flavoring, once it's cooked, it's perfectly subtle. I loved the grilled crust on the salmon, and to my surprise, it didn't stick to my non-nonstick grill pan.
This is now my second-favorite way to prepare salmon (first is to buy it already encrusted with nuts at Trader Joe's and broil it). Unfortunately, this one will have to be shelved for next time I want to impress a visitor. My husband liked the preparation, but isn't a fan of salmon anyway, and neither are my fish-eating sons. (I didn't need to waste any of it on my 15-month-old, as it'd almost certainly end up as floor wax.) But no matter, it made a wonderful, classy leftover for moi. Mm.
No comments:
Post a Comment