Salmon steaks and green asparagus from the grill
Salmon steaks and green asparagus from the grill
When you say fish in conjunction with barbecue, it's almost impossible to avoid salmon. Because of its firm and fatty flesh, salmon is ideally suited for grilling, smoking, steaming (en papillotte) or plank cooking. Salmon can be bought as fillet and as steak (horseshoe shape with piece of thick bone). Steak still has a rim of skin on the side. Fillets come with and without skin. Apart from being edible, the skin adds a lot of flavor to the fish meat, so just leave it on. In fact, you cut it very easily if desired.Almost all wild salmon originate from British Columbia (Canada) and Alaska (United States) and are therefore caught in the Pacific Ocean. Farmed salmon are almost always Atlantic salmon, with Norway and Scotland as purveyors. Wild salmon is considerably tastier than farmed, but it comes at a price. Great differences also exist among farmed salmon, and this too is reflected in the price. Super fresh salmon is edible even when raw, so this fish does not need to be cooked through and through. Indeed, it does not enhance the taste at all. Cooked pink, salmon is at its tastiest.
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