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

Saint Martha: A Wine Mecca
Los Angeles
by Maylynn Jakubowski

saintmarthaextIt has been a long time since I have been to a restaurant that actually inspired me to write about it. In the period of time from my last write up, I have been fortunate enough to go to a couple...

Read more...
A Night with Ludo
Los Angeles
by Ben Chinn

ludosign.jpgAfter watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...

Read more...
The Nugget Diner
Las Vegas
by Scott R. Kline

thenugget.jpgThe Nugget Diner in Reno, Nevada represents much of what Reno is all about. From a run down strip near downtown Reno, one enters through the gaudy exterior, which portrays a nugget of gold...

Read more...
Autumn in New York
New York
by Michael Tucker

chicken-wings-300x300The weather turned yesterday.

The air was suddenly, blissfully free of the sodden end-of-summer heaviness and the scent of August — that heady perfume of sixteen million sweaty feet in sandals —...

Read more...