IL_1908_VIP Directory 0606_new 8/27/19 4:16 PM Page 60
Grilled Salmon
An open flame – whether it’s a campfire or your backyard barbecue – is one of the tastiest ways to prepare your freshly caught or bought Atlantic salmon.
2 portions of salmon, skinless 1/2 tsp garlic powder 1/2 tsp onion powder
1/2 tsp black pepper 1 tsp celery salt 2 tbsp extra virgin olive oil
Mix spices and oil together to form a light paste. Rub both sides of the salmon with the mixture. Allow a grill to heat up, over high heat. Spray the grill with non-stick cooking spray and place the salmon on the grill. Once the grill marks have formed on the salmon’ s underside (after 3-4 minutes), rotate it 90° to make a lattice-type pattern. When the second set have formed (about 3-4 minutes), flip the salmon over. NOTE: do not flip the salmon more than once. It damages the meat and allows too many juices to escape. Allow the salmon to cook for another 5-7 minutes (depending on your preference). The salmon is done when the centre is still a little bit cool and pink. When you press it with your finger, it should feel like a somewhat firm sponge, not hard or stiff. Yield: 2 servings.
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