I’ve posted this on other sites, but it’s such a good intro to grilled fish that it’s worth repeating.
Atlantic salmon guides, on Canada’s George River, would prepare this dish streamside in the old days, when the rules for harvesting fish were different. I still works wonderfully on a wood fire, using Atlantic or Pacific salmon steaks. And it’s just as good made over charcoal in your backyard grill.
I take the time to noisette the steaks, to assure even cooking. The George River guides didn’t bother. So go with your preference.
George River Salmon
4 salmon steaks, about 1-inch thick
2 tbls Dijon-style mustard
2 tbls extra virgin olive oil
½ cup dry white wine
Salt & pepper
Mix the oil, mustard, wine, salt and pepper together in a bowl or plastic bag. Add the salmon steaks and marinate in the fried for two hours, turning often.
Oil the grate over a bed of coals, and grill the steaks, turning once, about four inches from the heat, for a total of ten minutes per inch of thickness, brushing with the marinade at least two times.
Atlantic salmon guides, on Canada’s George River, would prepare this dish streamside in the old days, when the rules for harvesting fish were different. I still works wonderfully on a wood fire, using Atlantic or Pacific salmon steaks. And it’s just as good made over charcoal in your backyard grill.
I take the time to noisette the steaks, to assure even cooking. The George River guides didn’t bother. So go with your preference.
George River Salmon
4 salmon steaks, about 1-inch thick
2 tbls Dijon-style mustard
2 tbls extra virgin olive oil
½ cup dry white wine
Salt & pepper
Mix the oil, mustard, wine, salt and pepper together in a bowl or plastic bag. Add the salmon steaks and marinate in the fried for two hours, turning often.
Oil the grate over a bed of coals, and grill the steaks, turning once, about four inches from the heat, for a total of ten minutes per inch of thickness, brushing with the marinade at least two times.
