Tuesday, September 4, 2012

Grilled Salmon with Corn and Grilled Romaine Lettuce

We got this fantastic salmon from SeaBear.  The salmon is Copper River Coho Salmon.  It was delivered fresh.  Copper River Coho has an orange red flesh which is firm and slightly milder, and delicate texture.  This is our favorite of all salmon.

Grilled Salmon
I used a local made barbecue sauce which has a little bite to it.  Place salmon on a platter and brush with barbecue sauce.  Heat the grill to 400 degrees Fahrenheit, place a piece of foil (we used grilling foil) on the grill.  Place salmon on the grill skin side up, cook for 5 minutes and then flip, add a little more sauce and grill for 5-7 more minutes.  The size of fish we grilled weighed about 6 ounces each.

Corn on the Cob
I cooked my corn in a pot of water on the stove.  The amount you cook it will depend a lot on how long the water boils for etc.  You want the corn to be tender but not mushy.  Serve with butter, salt and pepper.

Grilled Romaine Lettuce
Take 1 head of romaine lettuce, drizzle with olive oil, sprinkle with fresh ground pepper, sprinkle with garlic powder.  Place romaine on the grill over medium heat for 10 minutes.  Remove from grill sprinkle with Parmesan cheese.  Serve.  If needed add olive oil and some balsamic vinegar.

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