oftt

Alan's Grilled Salmon

by Alan Rader
Print Email

Grilled SalmonThe salmon can be approximated at home, but only in the summertime. 

 

Buy the best and most expensive side of Alaskan salmon you can find.  Copper River works.  Use a real grill and real charcoal, not briquettes. 

Make sure all the bones are out.  (Feel for them with your fingers and pull them out with a pair of pliers.)  Keep it simple.

Grease up the salmon with extra-virgin olive oil.  Salt and pepper generously.  When the fire has dimmed past the hottest point, put on salmon, skin side down.  Grill until it looks to be half done. 

Turn over with two spatulas.  Grill for a bit less time, then use the spatulas to put onto a serving platter.  Garnish with a few pieces of lemon and a few sprigs of parsley. 

Serve, thinking of ocean and river.

 

restaurant news

Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
St. James Gate
Mid-Atlantic
by Carolyn Foster Segal

st.james.jpgTo reach the St. James Gate of Bethlehem, PA, you must thread your way through what seems like one of the last circles of Dante’s inferno: the lights and sounds of the casino are overwhelming....

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...
Gingergrass
Los Angeles
by Charles G. Thompson

gingergrass.jpgHungry!  Need.  Food.  Now.  There are times when eating becomes the thing I have to do before anything else.  Knowing of close-to-home restaurants is of paramount importance to me.  Luckily,...

Read more...