Mr. Outboard's Fishing Newsletter
June, 2007
Question of the Month
Our question of the month is a little bit different. Some people have had poor luck preparing Salmon to eat and they’re asking for our thoughts.
My favorite is blackened, similar to blackened Redfish or Catfish. It will have a Cajun or hotter taste. It’s best accomplished with a cast iron skillet on the grill. I use a grill because it can be very smoky on the stove inside. The only thing that you need is the frying pan, a gas or charcoal grill, melted butter and Chef Paul’s Magic Redfish blackening seasoning, available at most grocery stores.
Start out with smaller Salmon fillets about ½ inches thick. Skin them before cutting them in 3 to 4 inch pieces (picture 1 and 2). Then dip both sides in melted butter (picture 3).
Then sprinkle the seasoning on one side so it’s ready for the frying pan (picture 4). The frying pan should be on the grill for quite a time at the grills hottest setting. The pan should be searing hot. Throw the pieces in the bare frying pan with the seasoned side down. They should be in the pan on the first side no more than 2 to 3 minutes because you don’t want to overcook them. Season the second side and then flip them over in the pan (picture 5). Leave them on the second side no more than a couple of minutes. And that’s all there is to it. If you like hotter, spicy food you’ll love it.
~Jan
Darin in sales has a great marinade for Salmon on the grill. Try it. But remember Salmon on the grill is best when done slow with real low heat. Set it on foil and keep it moist with melted butter. The skin should just stick to the foil when done. Do not completely wrap it in foil as this gives it a more fishy taste.
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Mr. Outboards Newsletter
1785 Mid Valley Drive DePere, WI 54115 |
jan@mroutboards.com | (920) 337-9717 |
