petrossian_fondue.jpg

petrossian_cake.jpg

oftt

Alan's Grilled Salmon

Print Email

The 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

Peameal Bacon of Toronto
Canada
by Amy Sherman

peamealsandwichOn my first trip to a city I always try to experience the things that the place is famous for, especially the food. Recently I was in Toronto which is a very diverse city with all kinds of food,...

Read more...
Seafood Satisfaction at Pier 46
Southern California
by Lisa Dinsmore

pier46logo200.jpgThough I'm not a betting person, I would have put my small stash of savings on the line if anyone had told me a year ago that I would become a seafood lover. While still not on the sushi...

Read more...
The Jazzy Pizzeria
Los Angeles
by Robert Keats

mozzalogo.jpg Dinner at a great restaurant is like jazz music. The Duke Ellingtons, Count Basies and Billie Holidays of the culinary world perform their signature genius through improvisation.

Such is the...

Read more...
Fitzpatrick's Tavern: A Solvang Gem
Southern California
by Lisa Dinsmore

fitzpatricksSolvang is a tourist town through and through. This quaint, Danish-themed city is located smack dab in the middle of Santa Barbara's wine country. If you aren't in town for the pastries or...

Read more...