Herb Grilled Salmon
4 servings
You can grill the salmon or bake in oven at 350° until done.
Ingredients
Vegetable oil spray
1 tsp. onion powder
1 lb. boneless salmon filet, about 1" thick (large end preferred)
1 tsp. lemon pepper
1 tsp. garlic pepper
1 lime
1 tsp. dried oregano
3 T. white wine
1 tsp. dried basil
2 tsp. mayonnaise or butter
1 tsp. dried dill weed
1 tsp. kosher salt
½ tsp. Sweet paprika
Preparation
Preheat grill to high heat. Make a tray out of a doubled length of heavy-duty foil large enough for the salmon filet, by folding a large piece in half and folding up all four sides, with the dull-side up. (The shiny side reflects, so you want it down so as not to burn the food). Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill. Place the salmon filet in the foil tray, skin-side down (or boned-side up, if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise or butter.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil and dill weed. Sprinkle the mixture evenly
over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the
fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and
feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick fillets. Use
a spatula to lift the salmon away from the skin to serve. Garnish with lime slices.
From page 60 W.I.N.O.S (Women in need of sanity) Cook with Wine by Bonnie Jesseph
You can grill the salmon or bake in oven at 350° until done.
Ingredients
Vegetable oil spray
1 tsp. onion powder
1 lb. boneless salmon filet, about 1" thick (large end preferred)
1 tsp. lemon pepper
1 tsp. garlic pepper
1 lime
1 tsp. dried oregano
3 T. white wine
1 tsp. dried basil
2 tsp. mayonnaise or butter
1 tsp. dried dill weed
1 tsp. kosher salt
½ tsp. Sweet paprika
Preparation
Preheat grill to high heat. Make a tray out of a doubled length of heavy-duty foil large enough for the salmon filet, by folding a large piece in half and folding up all four sides, with the dull-side up. (The shiny side reflects, so you want it down so as not to burn the food). Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill. Place the salmon filet in the foil tray, skin-side down (or boned-side up, if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise or butter.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil and dill weed. Sprinkle the mixture evenly
over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the
fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and
feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick fillets. Use
a spatula to lift the salmon away from the skin to serve. Garnish with lime slices.
From page 60 W.I.N.O.S (Women in need of sanity) Cook with Wine by Bonnie Jesseph