Sunday, May 24, 2015

Cooking for one, Grilled Salmon

The secret of cooking for one is to find recipes that make up small and don't leave you with two weeks worth of leftover.  Salmon, or any other kind of fish, EXCEPT frozen or previously frozen, is very tasty and all the diet guru's approve.  Nobody calls it junk food.  Fish comes in small packages, down to half a pound.  It's pricey, but good.  Fresh is best, plan to cook it the day you buy it. 
   Since Ice Age 2.0 is still in effect around here and the temperature on my deck was 45F, I cooked this one in the oven.  Marinade it in lemon juice, fresh lemon is best but the plastic ones are OK.  Then rub it down with a bit of olive oil.  Preheat the oven to 350F and lay a sheet of aluminum foil over the oven's grille to ease cleanup.  Cook time depends upon the thickness, but is never very long.  Last night was a cross cut salmon steak 1 and 1/2 inch thick and I gave it 9-10 minutes a side.  Thinner fillets cook faster.  I turned on the broiler toward the end of each side's cook time to give it a bit of brown for appearance sake.  The broiler is too hot to leave on for the full cook time.  Plan on turning it just once, as cooking softens fish and it is likely to break up into pieces if handled too much. 
  If summer ever comes,  charcoal grilling on the deck is recommended.  Weber rules. 

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