We love to grill our salmon; but keep in mind when grilling it, take it off, even if the middle is still a little raw.  It you let it set for 10 minutes before eating it, it will finish cooking!

Here is a great recipe for ASIAN GRILLED SALMON (adapted from Ina Garten – Barefoot Contessa)

1 side of fresh salmon, noed but skin on (about 3#’s)

FOR THE MARINADE:

2T. Dijon mustard

3T soy sauce

6T EVOO

1/2 tsp. minced garlic

Preheat your grill, lightly brush the grilling rack with oil to keep the salmon from sticking. 

While the grill is heating, lay the salmon skin side down on the cutting board and cut it crosswise into 6 equal pieces.  Whisk together the marinade ingredients in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.  Grill 4-5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4-5 minutes.  The salmon will be slightly raw in the center; but don’t worry it will keep cooking as it sits. 

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top.  Allow the fish to rest for 10 minutes.  Remove the skin and serve warm , room temp. or chilled.

I like to make extra as it is great the next day in a salad or sandwich!

Cheers!

Chef Kathy

I came across this recipe in an newspaper that I had gotten back in the Midwest.  I would give the person kudos; but I cut off the name of the contributor.  When I first looked at it, I was a little perplexed on how it would taste.  It was great!

My cooking the spaghetti in the lobster water, gave the noodles such a great flavor!  See what you think?!

SPAGHETTI WITH LOBSTER:

1 large lobster

2 large onions, chopped

4 whole cloves

1 tsp. cinnamon

1/2 cup olive oil

1 – 15oz can diced tomatoes

1 T. tomato paste

8 oz. white or red wine, which ever you have on hand

1/2 bunch fresh parsley, chopped

8 oz. spaghetti noodles

salt and pepper to taste

Fill a large pot with water and bring to a boil.  Add lobster and let cook for a 1/2 hour.  Take lobster out of pot and set aside; keep water as well.  Remove shells and cut meat in small pieces.  Heat oil and saute onions and parsley.  Add lobster and stir; add wine, tomatoes, and paste, cloves, pepper and cinnamon.  Simmer until all of the water is absorbed.  Bring the lobster water to a boil and add spaghetti.  Cook until done and drain.  Add a little butter to the pot and let it melt; add a pinch of salt and saute cooked spaghetti and remove from heat.  Toss spaghetti with lobster sauce and sprinkle with some fresh Parmesan cheese.

Cheers!

Chef Kathy