GRILLED THE PERFECT SALMON,EVENTUALLY

I eat salmon once a year.crazy.Usually, it starts with the fact that I can finally walk five steps to my backyard BBQ (my southern friend insists on calling the grill) without getting cold or hearing the mud around the shoes.Just then, some salmon were heading from the depths of the Pacific Ocean to the mouth of Alaska's Copper River, then boarding a plane to Washington, and finally, there were three on a plate on my desk.Put mustard on the side.Not that I have any complaints about Atlantic Farm.We usually find the raised fish on the local fish counter, but a few years ago, I found out that at the end of May, we would get something better.Now is the time.I have been planning the menu for a few weeks.Of course, it took me only three years to learn how to cook it.My obsession with fish began to be small.My girlfriend (now wife) Lynn noticed a small announcement at Magruder's grocery store a few years ago --day sale --that Friday --Fresh airfreight of "Alaska Copper River salmon.The short description is mouthwatering and the cost sounds reasonable.But in order to get the lowest possible price you have to buy a whole fish.So, you might say, just pay a slightly higher price and just buy what you need.But I am an easy mark for the food deal and the opportunity sounds great and not to waste.It only took us a little time.Honored solution: Round up the usual suspects and stage a feast.This is the beginning of my efforts to bake a whole very large fish.The first problem was that after we had lined up 10 eager guests, I showed up two hours after the supermarket opened and was told that the fish was gone.It looks like the queue is too long and when the door is open, no one is even present.It turns out that in Magruder's chain, there is no fish in calling other stores.All I received with hundreds of other upset chefs was the rain check for the next week when I promised to rush to schedule a repeat shipment.So I drove to the fish market on Maine Avenue and thought that a salmon was not a bad idea after all.-Maybe a trial run.I chose a good 9-Pounds (pink cheeks, Gray; Clear eyes, no dents), drive home thinking of marinade and chips.I already think indirect heating is the best way to slow or even cook, but I want to replicate the alder smoke I 've tasted in Seattle salmon a few years ago.

Long story short, the smoking chip is effective, there is no marinade--It can't really penetrate the skin.-When I turn the grill, the fish sticks to the oiled grill.But everyone thinks it's great.We decided to invite a completely different crew in the coming week, which is just the misfortune of our guests.I showed up early next Friday and the rain was firmly in control.The smallest fish is 16 pounds and even my big kettle grill looks like a good fit.But I squeezed in the salmon and used the alder fries again without disturbing the marinade ---When I turn the grill, the fish sticks to the oiled grill.However, everyone thought it was the best salmon they had ever eaten.When Copper River Time came out the next year, I was determined to beat this insistence --to-the-When I first went out, I used a very narrow layer of weight.On duty, oil-coated aluminum foil under the fish, and when I turned it, the party stuff was frantically glued to the foil.Now, the chefs are not as fanatical as I am, they may get frustrated and give up, or choose a fish that tastes good but is not perfect.I'm just frustrated and stubborn.I finally found the trick last year.I put a piece of parchment between fish and tin paper...nothing stuck.Very beautiful.So bring this year's Copper River cuisine--I'm ready.You can't beat people who burn or cook the whole salmon in almost every possible way ---The key is heat.It must be indirect and low, otherwise, the exterior of the fish will burn when the interior remains in its original state and the smell of smoke does not penetrate.The main reason why I didn't do this on the gas grill is that it's hard to keep the heat low enough to cook the fish long enough without holding the lid open--It makes too much smoke and burns chips too fast.But it's OK.On the other hand, I also mistakenly cut off the airflow of the charcoal grill so that the fire had gone out.Adding Smoke is essential, especially if you use a gas grill.You need about 2 1/2 cups of chips from the charcoal grill, less than the ones that really need the gas grill from the smoker box (see gas note)Next is Grillers ).I prefer alder wood because it tastes the best in my opinion.Most of the hardware and kitchen however, it seems that the equipment stores in this area have stopped carrying.I found some in the woods urners II at the Falls Church, so check out the places that specialize in barbecue equipment.Do not use fine powder chips made for indoor stoves.They will have a barbecue because they will burn too fast. Use mesquite or fruit wood if you can't get alder.Hickory is too strong.For a charcoal grill, you need a large covered kettle grill and a way to control the airflow.If you have a Slotted ring on your grill that can increase the height of the lid, use it. Otherwise, use three gold supported on a metal hanger, open a small crack at the edge between the top and bottom parts.In addition, you will need to control the air holes on the top and bottom of the kettle.If your grill loses a rotating disc covering these Grill like my grill, please make an aluminum foil plug to install the hole.I usually open three holes at the top and bottom, but this may need to be adjusted if the fire burns too fast or too slow.Be sure to clean up the old ashes at the bottom of the kettle before you start because you don't want to completely cut off the flow of air.You will also need about 4 charcoal coal balls of 3/4 (the value of a charcoal chimney plus about 25 lbs ).NOTES FOR GAS-If you only have one gas grill, please do not hesitate to try this recipe.Just keep the low heat, keep the lid, and don't scatter the chips on the lava.Even if they are soaked well, they burn quickly, and if they are not placed well, and the duration is not long enough to produce enough smoke, they burn on the foil.Instead, enlarge about 1/2 soaked French fries in a smoking box, or snuggle up in the lava at the tail of the fish.Also, make sure that the burner tube on the grill is not rusted or blocked as this will burn out the area of the fish.Don't try to plug the air holes at the bottom of the gas grill, as this may extinguish the flame, but it will run the gas.When necessary, add more chips when you flip the fish.If they don't produce enough smoke, add more soaked chips or switch to a dry one.Reduce the cooking time by 5 to 10 minutes, then turn off the gas and let the fish rest for 10 to 20 minutes on the Hot covered grill.Check before turning off the heating, and then check again before removing the service.

You can heat it up for a few more minutes if needed.WHOLE SLOW-Grilled salmon on my grill (1 serving per 1/2) I can put more than 21 inch worth of fish which means I sometimes have to trim the tail to make 16-pounder fit.2 1/2 cups of wood chips, alder 1 whole cup of fresh salmon olive oil, soak the wood chips in the water for at least 30 minutes before use.Double the thickness of the weight-Duty aluminum foil makes a "tray" that roughly fits the outline of the fish, but is by no means less than the outline.Allow enough foil to form a low edge throughout the process.Make the second foil plate in the same way.Then cut off two parchment sheets and put them into two foil trays and lightly oil them on the upper part.Start burning 25 coal balls.Remove the head and tail from the fish and scrape the clear small fish scales from the side.Rinse the fish clean, then pat it dry and brush it to both sides of the fish with olive oil.When the coal balls shine, push them to both sides of the kettle, keep the middle clear, and distribute the remaining coal balls in the already-burning coals.Drain the pieces of wood and sprinkle half of them on coal.Replace the grill.Work quickly and lay a piece of parchment paper-Lining foil tray in the middle of the surface of the grill, on the open space between the two piles of coal, place the fish on the tray.Be careful --The fish is slippery.Place the lid on the grill and monitor the fire.If the flame does not go out quickly, cover more air holes.There should be smoke and burning coal inside, but there is no flame.Smoke should continue from the kettle.Check after 10 minutes to make sure the coal is still glowing.If they don't, close the top for a while before they recover, then replace the top, but let more air in.The cooking process is done to half (see next paragraph for about cooking time) and you have to turn the fish.By lifting the whole grill, be very careful, remove the fish that is still in the foil tray, because the fish on oily parchment is very slippery.Put them on the heating.and grease-proof surface --I use newspapers on the ground.If most of the coal looks burned, the fire is too hot;

Add a few more charcoal and plan to reduce the whole cooking time.Lay the second piece of parchment paper paper-Foil tray lined on the ground next to the old.Using a few spatulae, carefully turn the fish over to the new foil tray, discard the old one, move the fish and the new foil tray back to the center of the gril rack.Then add the remaining pieces of wood to the coal.Adjust the lips of the new foil tray to prevent oil from spilling over the fire and place the grill on the grill.Replace the lid as before and monitor the smoke and flame.The time you cook the fish will change with the size of the fish and the temperature you keep the fire, but the cooking time is not proportional to the size of the fish.I cook a 6-to-7-About 50 minutes of pound fish, 8-to-9-60 minutes, 16 minutes.About 75 minutes.Fortunately, this is a tolerant way of cooking and you can cut the fish to check it at any time.The best time to remove it is at the center of the thickest point, and the meat looks slightly uncooked.The salmon will be cooked on the grill.After the fish is finished, move it to the plate and let it rest at room temperature for at least 10 to 15 minutes before serving (I waited for more than an hour and the taste was not lost ).Slow-The barbecue will make the skin tough and inedible, so remove it when you serve.Per 8-King salmon per ounce: 523 calories, 59 gm protein, 0 gm carbohydrates, 30 gm fat, 192 mg cholesterol, 7 gm saturated fat, 137 mg sodium three-Mustard Sauce (1 cup) is inspired by the same name sauce once served at Georgetown 1789 restaurant.I don't know how close my recipe is to them.Disappeared, but I know that when I do it for the company, it seems like it's never enough.If you are using chicken without salt, you may need a little salt.But even the most low-keyDue to the reduction, no additional salt is required for sodium commercial stocks.If you can get no creamPasteurized, such as the Lewis or Chrome dairy brand, will make it a better sauce.2 cups of chicken 1 cup of heavy (whipped) cream 4 teaspoons Dijon-Style mustard4 teaspoon sharp German mustard4 teaspoon rough British mustardFreshly ground pepper for 1 1/2 (optional)or 2-Quart saucepan, burn the chicken until it is reduced by half.Add cream and all 3 mustards, boil, stir continuously and reduce by half.Note: this can boil if the pot is too small or you stop stirring.Remove from the fire, add a few peppers, and add a little salt if needed.Cool until thick and stored in the refrigerator, tightly covered.This will remain for a few days.Per tablespoon: 60 calories, monthly general protein, monthly general carbohydrate, monthly general fat, monthly mg cholesterol, monthly general saturated fat, 94 dressing sharp dill sauce (1/4 cups per month) this is a lighter sauce than mustard, but the taste is good.If you need to make it lighter, reduce-Fat or skim sour cream will work, although its richness will gradually decrease.It is best to do it one day in advance to let the taste of dill rose develop.8 ounces lower fat Yogurt 1/3 cup sour cream 1/4 cup chopped fresh dill1 1/4 teaspoon horse racing 1/8 teaspoon sugar 1/8 teaspoon salt ground lemon skin about 2/3.The refrigerator was kept in a tight manner.Keep the sauce for a few days.16 calories per tablespoon, 1 gm protein, 1 gm carbohydrate, 1 gm fat, 2 mg cholesterol, 1 gm saturated fat, 30 mg sodium Chuck Bernstein is a free writer, he wrote peanut butter for the last time.