Particularly for people who live near the west coast, salmon is a common fish to have on the grill. Even though it is readily available year-round, many cooks are challenged. Here is a simple recipe to set things right.
Course Main Course
Cuisine Grill, Kitchen, Smoker
HoQ Product Grandma's Garden, Pepppered Bovine
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Servings 2
Author House of Q
Ingredients
1lbFreshWild-caught BC Salmon
2TBMaple Syrup – real Canadian stuff is bestseriously, why would you look for anything else?
2TBBalsamic vinegar
1TSGround Chipotle pepperdried
House of Q Peppered Bovine or Grandma's Gardenalternate Salt/Pepper
Olive oil
1-2Bell peppersred, orange or yellow and/or cherry tomatoes
Green onion for garnish
Skewers
Instructions
Cut the salmon into big one inch cubes and even up to 1 1/2 inches in size. Alternating with a piece of sweet pepper, feed the pieces of fish on a skewer. Cherry tomatoes are a nice alternate if you'd like - just skewer them on alternating between the peppers and fish.
Place the skewers in a glass baking dish and brush with olive oil. Sprinkle with your choice of seasoning (or salt and pepper) to coat evenly. Meanwhile, whisk the maple syrup and vinegar together then add the dried chipotle peppers. Just before grilling, brush the fish with the mixture holding half for basting while cooking.
Prepare your Char-Broil grill for medium heat, direct grilling (for the Patio Bistro Electric Grill - leave it on high heat - that worked best). Place the skewers on the grate and leave them in place without flipping or turning. Once you see the colour of the fish start to change, baste the fish with some of the maple and vinegar mixture. In the picture you can see the Char-Broil Basting Spoon that I used - think half spoon, half silicon brush - easy to use and clean! Turn the skewers over and baste the other side. Close the lid of the grill and continue cooking. Using your thermometer, the fish is done when the fish reaches 130F internal temperature or starts to flake. Remove from the grill and place them on a serving tray. Add thinly sliced green onions as a garnish and a creamy dip such as Tzatziki or a dilly-yogurt dip.