Regina H. Boone / Detroit Free Press

Brine salmon before cooking to assure it turns out moist. Here it’s topped with pineapple salsa, and served on greens.

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  • Grilled salmon with salsa and pineapple Prep time: 15 minutes Cook time: 20 minutes Serves 4 If you buy a whole salmon filet and cut it into individual portions, cut them from the center or thickest part. Save the thinner portions, such as the tail, for another use. INGREDIENTS 1 pounds center-cut salmon filet 2 tablespoons olive oil, divided 1/2 teaspoon smoked paprika 1/2 teaspoon all-purpose seasoning Sea salt and freshly ground black pepper to taste For the salsa: 5 mini red bell peppers 6 pineapple slices, about 1/2-inch thick 1/4 cup sliced green onion 1/4 cup diced red onion For the salad: 8 cups mixed field greens Olive oil Red wine vinegar Salt and pepper INSTRUCTIONS

    Preheat the grill to medium. Cut the salmon into about four even 4-ounce portions or desired size. Place the salmon on a plate and rub with about 1 tablespoon olive oil. Season with the paprika, all-purpose seasoning, salt and black pepper. Set aside.

    Brush the bell peppers and pineapple slices with the remaining 1 tablespoon olive oil and season the peppers with salt and pepper.

    When the grill is hot, place the peppers and pineapple on the grill. Grill the peppers and the pineapple slices until you get nice grill marks on each side of the pineapple and all sides of the peppers. Remove from the grill. Chop the peppers and half of the pineapple, and place in a bowl with the green onion and red onion. Season with salt and pepper, and set aside. Cut the remaining pineapple in slices to serve with the salmon.

    For the salad, place the greens in a bowl, drizzle with olive oil and red wine vinegar, and season with salt and pepper. Divide salad among four serving plates.

    Place the salmon pieces on the grill, flesh side down, and grill about 5 minutes depending on the thickness. When the salmon releases from the grates easily, turn it skin side down and grill another 5 minutes. The salmon should flake easily — it should not come apart in shreds.

    Remove it from the grill by sliding a spatula between the salmon and the skin. Place the salmon on the salad greens and top with about 2 tablespoons of the salsa, and serve with grilled pineapple.

    Per serving; 437 calories (42 percent from fat), 21 grams fat (3 grams sat. fat), 38 grams carbohydrates, 28 grams protein, 394 mg sodium, 70 mg cholesterol, 6 grams fiber.

Salmon can be moist off the grill

Published: Wednesday, Sep. 11, 2013 - 12:00 am

When it comes to grilling, I find that many folks avoid salmon — or any fish — because it can stick to the grill or turn out dry from too much cooking.

One reason for overcooking could be that many recipes tell us to cook fish until it flakes easily. I have found that by that time, it’s overdone and dry. Other recipes say to follow the Canadian rule of 10 minutes of cooking time per 1-inch thickness of fish. Paired with brining, that practice generally works for me.

I like salmon when you can break off pieces gently with a fork. Because we are in the middle of wild salmon season, I’ll share my tricks.

One technique I use covers part of one of the above concerns and all of the other. Whether you bake, broil, grill or cook salmon in the skillet, brine it first. It’s a sure-fire way to make sure the salmon turns out moist. The brine, a mixture of water, salt and sometimes sugar, sort of plumps the salmon, adding seasoned moisture to it.

It’s easy enough that you can brine the salmon for a minimum of 30 minutes or up to 1 to 2 hours, but no longer. Once you’ve brined the salmon and follow a timed cooking method, it shouldn’t turn out dry.

To prevent fish from sticking to the grill, it’s a good idea to first oil it a bit.

Also, make sure your grill is hot.

Read more articles by Susan M. Selasky



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