George River Salmon

Discussion in 'Fish' started by historic foodie, Oct 13, 2014.

  1. 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.
     
  2. [​IMG]

    It sounds tasty.

    Happy smoken.

    David
     
  3. Unfortunately, David, I don't own a digital camera, and wouldn't know how to post pix if I did.

    Dinosaurish of me, I know. But there ya go.
     
  4. Well get a cheap camera and while you are teaching us about Salmon maybe we can teach you about posting pics [​IMG].

    Happy smoken.

    David
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Exactly!!

    We all had to learn!!

    Smoke something too!  We'd love to look at what you can do. 

    Bear
     
  6. I've had a few shore lunches with fresh caught fish and minimal seasoning and they have always been the best.  One of the best, if not the best, was rainbow trout over a wood fire, cooked in a cast iron skillet with bacon grease and Tony's as the only seasoning.
     
  7. I wonder, though, AJ. Is it really the fish? Or is it the ambience?

    Let's face it, there's something about a sandbar and a driftwood fire and a perfect float of a #22 Adams while you wait for the coffee to perk that has you expecting the food to taste better.

    And it always does!
     
    Last edited: Oct 14, 2014

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