Fish Wish

I am one of those people who think spring should happen the week after New Years Day. I want the flowers to be out. I want to see the trees budding. The grass should be greening up and starting to grow. Dang, it never works out that way. There is usually that one really nice week in February. You know the one: 65 degrees and sunny, you think spring is really here and then BANG it snows the next week.

Anyhow, along with wishing for spring comes a desire to BBQ. That made me think of pictures I took last summer of some salmon that Jack caught with Brad when they took a charter boat out of Westport for some deep sea adventure. They came home with 2 fish each!

My favorite way to prepare salmon is on the bbq, and either with a little brown-sugar and butter on it, or using this awesome marinade.

1 cup soy sauce

1 cup olive oil

1 large onion, chopped

4 to 5 cloves garlic, crushed

ground pepper to taste

crushed parsley (a good handful works)

2 to 3 T lemon juice

Mix well in a blender or food processor.

Marinate salmon for 60 to 90 minutes. I've actually left it for the day in the refrigerator and it turns out fine.

On the BBQ, first cook flesh side down (assuming you have a fillet) for 5 minutes. The flip to skin side down and brush with more marinade if desired. Cook on medium heat until done, 5 to 10 minutes.

I have used a fish basket or like in the picture, an aluminum pan instead of putting the fish directly on the grill. This eliminates the problem of loosing fish through the grill. When using a pan, there is no need to flip the fish. Just cook on medium heat until the fish is cooked through.

The marinade seasons the salmon perfectly: lots of flavor, yet the taste of salmon is still clear in your mouth without being fishy tasting. In spite of it using lots of soy sauce, it doesn't make the fish too salty, but I suppose you could use low sodium soy sauce and still get a pretty good result.