Fire up the Grill - King of Kings Grilled Salmon
Over the years my buddies and I have developed what we think is the perfect way to grill a salmon. If you are a cedar plank kind of person you might end up using that plank for kindling after trying this. I’m not much of a stickler for exact measurements of ingredients, as fish come in all shapes & sizes and, depending on the thickness, the marinade time and cook time is always changing. Timing is everything when entering the world of grilled fish…
Pour Yourself a beer.
1. Grab an Extra Large Ziploc Bag
2. Throw in about ½ Cup Soya Sauce
3. Put in ½ cup Thai Sweet Chile Sauce
4. Dump 1-2 cups of Brown Sugar on in
5. Add a Punch of Salt
6. Heat it up with some chilli peppers or cayenne pepper if you like
7. Cut your 2 pound fillet of fish into 3 or 4 pieces; leave the damn skin on
8. Shake it up and chill in the fridge for a minimum of 4 hours, maximum 24 hours
Flash the Grill up and get it to a moderate temperature. Pour yourself a beer. Then take your fish out from the ziplock and crack some black pepper on the flesh side. Put directly skin side down on the grill, close lid. Peak once in a while to watch for flare-ups! Now, this is where it can be tricky. You want your fish to fall apart, so cook time will be different depending on the thickness of the fish. By tapping on the top of the fish, you can tell it’s done when it goes from being soft to a dense feeling. Gently lift one end of the fillet off the grill, if it starts to break apart from the rest of the fish, you’re as good as done. (Remember the fish will still cook a bit once take off the grill). Eat it up with some fresh corn, garlic mashed potatoes and a few spears of asparagus. Match it with a Pinot Grigio for the wine lovers, and for the beer lovers I suggest Okanangan Spring 1516 Bavarian Lager.
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