For those of us in the US, Memorial Day usually heralds the start of summer. People break out the charcoal and BBQ during the three-day weekend. Seattleites are no exception, even though it wasn’t necessarily the best weather for us this past weekend. And being in the Pacific Northwest means fantastic seafood! We recently got our hands on some sockeye salmon, and what a perfect opportunity to enjoy it.
So this is what I’ve got for this week’s Tasty Thursdays. As a reminder, here are the rules:
- Think back on your week and pick the tastiest thing you ate. It could be from breakfast, lunch, or dinner. Could be something you made, or something you bought. Sweet, savory, bitter, as long as you loved it!
- Blog about that food! Give us a recipe, post a photo, tell us where you got it. Share the foodie love! Tag your post with tastythursdays.
- Include a link to this page, so your friends can join in. The pingbacks will help us all see the week’s deliciousness and maybe inspire us for next week.
Short back story: BBQ in my part of the Philippines is a bit different. It was not a part of daily cooking for the household. Instead, someone in the neighborhood usually made a business out of it. So I had never actually grilled anything before coming to the US.
Also, in the Philippines, BBQ means skewered meat, usually pork. The idea of grilling fish was rather unusual to me: I knew that people did it, and sometimes I ordered grilled fish at a restaurant, but I never thought I’d do it… Actually, I still don’t. David does all the grilling, though I do help with the food prep. He doesn’t like to cook at all, but he does enjoy grilling, so in the summer I only have to do half the cooking, which is great!
The thing about salmon is that you don’t need to do a lot to it, because it has such amazing flavor on its own. So, here’s what we did:
- Take one salmon side (a fillet, about 1 lb or so) and lay it skin side down on a cutting board.
- Rub 2 tbsp lemon juice, 1 tbsp garlic powder, and 2 tsp each (or to taste) salt and pepper.
- Pre-heat the grill to about 300F.
- Oil the grill (you can also lay down some foil and place the salmon on it instead of directly on the grate) and cook the salmon skin side down for about ten minutes, or when the meat starts to become translucent. Take it off once the edges start to flake. Note that if you are grilling other things, you’ll want to cook the salmon first or last, when the grill is coolest. It doesn’t take a long time, continues to cook after you take it off the heat, and can easily overcook.
We also marinated some chicken and pork, so it was a delightful meat fest — we did throw some bell peppers on the grill too, so it wasn’t entirely a carnivore’s paradise.
BBQ season is just part of why we love summer so much. How about you, what are your favorite grilling recipes or tips? And don’t forget to post about your tastiest food this week!