Last week, we heard of a sale of salmon at one of the local grocery stores – they were selling whole fish at $1.99 per pound. These weren’t your farm-raised Alaskan or Chilean salmon, but came in fresh from Lake Michigan in the back of a truck.
The only processing that was done before they came to the store was that they were gutted and had the scales removed. The folks they had there gave everyone the option of having fillets, steaks or a combination of both. We opted to go for the half-and-half option of steaks and fillets.
When we got home, we cut the fillets down further to cuts of about 1-inch or so, perfect for a single serve of fish. We also packaged each of the five steaks separately, freezing everything but two of the steaks. It was then my time to go in search of a recipe to make.
The one that I found – Grilled Salmon Steak – is a recipe that is easy to make; the only change that we made was substituting black pepper for white (after seeing that the white pepper was $3.59 for a small container). I went along with the instructions; one orange, and two limes and lemons were all that was needed to get the 1/4 cup amounts. I wasn’t sure if they meant to cut the actual rind out from the flesh of the fruit, so I just put little slices of each item in there in place.
On the side, we had gotten some asparagus (also on sale $2.99 per pound), so I made that, along with a small zucchini picked fresh from the garden, using olive oil, lime juice, kosher salt, black pepper, thyme and garlic as the marinade for that.
As you may already know, we’ve switched from charcoal to gas for our grill, and I have to say that I’m now getting accustomed to the different flavor that you get from a gas grill. It’s also so much easier to use compared to the charcoal – no need to worry about getting the paper lit for the coals, and there’s hardly any waiting necessary for the grill to either heat up or cool down. I can totally understand now why gas is preferred to charcoal now. 😉
So, it was a quick 10-minute warmup for the grill, after which I put the salmon on to the grates, and put the vegies on a piece of aluminum foil over the other side of the grill.
After about 12 minutes or so of grilling, it was all done, and the salmon was nice and flaky. It was interesting trying to take the steaks off the grill with a pair of tongs – they fell apart, but luckily nothing fell between the grates. The vegies were also nice and tender, with some charring on them, but not a lot.
It all tasted excellent, though in hindsight, I would have just left the lime juice out of the asparagus and zucchini; we’ve always had it without, and it added a bit of unusual flavor to them, though it wasn’t that bad.
Of course, here are the pictures, clicking on them will make them bigger –
The salmon, sitting in its marinade after an hour in the fridge.