Friday, March 13, 2009

Carribean Citrus Salmon

Salmon is very hard to do correctly. I like my salmon medium rare, with a nice crust on the outside. You get crust by searing on high heat, however that can make the fish stick to the grill. Working with a clean grill that has been lightly oiled helps a lot. Just try to make sure the oil doesn't drip down onto the coals (or burners). Flame-ups produce soot, which dirty up the grill and make everything stick all over again.

  • 1 cup olive oil
  • juice of 2 limes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
  • 1 tablespoon fresh cilantro, minced
  • 2 teaspoons ground cumin (ground from freshly toasted whole seeds would be best)
  • 2 cloves garlic, pressed or minced fine
  • 4 medium salmon fillets (about 1 inch in diameter)

Combine all ingredients in a large plastic zip-top bag. Making sure the marinade is well combined, squeeze out as much air as possible and seal the bag. Put the bag in the fridge (in a container to catch any leaks) and marinate for 30-60 minutes. Meanwhile, prepare grill for direct heat (or preheat your broiler). Remove fish from marinade (discard the marinade) and grill (or broil) for about 4 minutes per side. Do not fuss with it as it cooks - lay it on the grill and don't touch until it's time to flip or remove. Serve with rice pilaf or mashed potatoes.

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