Skin on – Red Onion and Dill Salmon

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Seafood - Fish, Seafood Recipes, Uncategorized

This is a delicious way to prepare any thicker skin – on fish. We chose Salmon, however, we have tried this with Steel Head Trout and it too was delicious. Leaving the skin on allows the “topping” which was prepared on the Grilling Stones prior to soak into the flakes of absorb a bit into the fish. The Grilling Stone sears in all the juices and flavours and leave you with an intact piece of Salmon, which is difficult to get when grilling any fish. This allows so much flavor to come into the fish. Some great sides with this dish is rice, quinoa or cornmeal and a salad or some other favoritevegies.

Ingredients:

  • One large fillet of Salmon about 2-3 lbs will serve four. Cut fish into four steaks even size steaks
  • ½ large red onion diced into small pieces
  • 4 large Cloves of garlic shaved thinly
  • Kosher salt to taste (about a tbsp)
  • Whole pepper crushed to taste
  • 4 tbsp. grape seed oil
  • 1 tbsp. lemon juice
  • 4 tbsp. butter melted
  • A large handful of fresh dill chopped (half to cook with the onion & garlic & half for the last minutes while you grill the fish.

Directions:

Combine the onion, garlic, grape seed oil, salt and pepper and cook directly on the Grilling Stones while you are heating your grill. This not only cooks the onion mixed with the ingredients, but allows the flavors of the onion, garlic, salt & pepper, to remain on the stones as you cook the non – skin side on the stones.

Once the onions are clear add the butter, and half the dill to cook up for a minute, don’t allow the butter to brown only melt. Remove the mixture from the stones and set aside. Now lay the non-skin side of the fish onto the grill where the onions and garlic were cooked. Sear for 3-4 minutes on high heat. Check to see if the fish is browned a bit, this will depend on the heat and thickness of the fish. Once the top layer is browned, turn off the gas, (heat or raise your grills or move aside the coals if using coals) and turn over the fish so the skin side is down now.

Place the onion, garlic and add balance of the dill evenly on the fish pieces> If the butter appears to be gone, add a small bit of additional butter to each piece of fish to help cook the extra dill. Close the lid so the dill cooks a bit and the flavors melt into the fish. Cook for another few minutes, lift the lid and check the skin is starting to come away from the fish and is crisp. Once the fish is not clear anymore and appears to flake, plate the fish. Remember the skin side can get nice and crisp. Some people such as Chef Ted Reader call this fish candy, as crunchy skin is really quite tasty and full of the Omega oils we all need.

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I'm a lover of grilling, wife to an awesome man, mom, to five amazing children, three human, two non human (puppies), Nan of two extremely sweet grandkids and some cool fish. I had my first business at the age of nine. My first "Official business" at the age of 21 in a Saskatchewan market. The youngest President of the Chamber of Commerce in our community, my love of business grew. I've worked for small business and large conglomerates since moving to Edmonton, yet my favorite is certainly this: introducing people to using soapstone for grilling and chilling. It has such incredible properties including being bacterial resistant, heating and chilling quickly, searing food to enhance their amazing flavors, easy to clean food safe and used by our ancestors, it's almost like reversing time. Our family handcrafts wonderful soapstone grilling and chilling products for everyone to enjoy healthy grilling and chilling.

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