Tuesday, July 7, 2015

Basted Grilled Salmon

1/2 cup firmly packed brown sugar 
1/2 cup dry white wine 
1/4 cup lemon juice 
About 1/2 teaspoon salt 
About 1/4 teaspoon pepper 
8 pieces (about 6 ounces each;  maximum   1-1/4 inch thick) boned, skinned wild salmon fillet  
1/4 cup (1/8 pound) butter 
Lemon wedges 

1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.

2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.

3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1-1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.

4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3-1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.

5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.

Mr . Humble on the grill with the help of  Grand-poppa   G.  sitting in for Witchy (Baby) .Sit back enjoy the next few weeks .
If you need any special grilling recipes  , we will see what we can do .

Grand-poppa   G.

Mr. Humble   at your service

No comments:

Post a Comment

Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .