We sell a lot of locally raised (organic) salmon at our store in Maine, it is reasonable in price and quite easy to feed a crowd. Most everyone is intimidated by how to cook it, marinate or not, and what kind of sauce. So over the years we have broken the process down to practicable steps that everyone can easily follow.
Grilling for the Holiday that launches Summer must be fun, a little easy, with a noteworthy end result. I prefer a fillet at the widest end near the head, I like the taste better and the fatty mouth feel, but there are others that Like the tail end fillet preferring the leanest, flavor and probably a few less calories.
Always leave the skin on when grilling, without the skin it would be a big mess and fall through the grates!
Marinate the fish if you have time, try lemon juice and olive oil for a quick approach or orange juice and cracked coriander seed if you have a little more time but it isn’t imperative – and no longer than half an hour or your fish will start cooking like a ceviche.
At the Wednesday Santa Monica Farmers’ Market — two blocks from the Pacific Ocean — we’re finding one of the treasures of spring: green garlic, thick as a leek and two feet long.
A pile of freshly cut rhubarb stalks appeared at our back door last week, courtesy of our neighbor Ralph. This is one of the strange and wonderful things about living on the Vineyard: People are in the habit of sharing…without much fuss or fanfare. Stuff just shows up, unbidden but much appreciated. In the short time we’ve been living in the farmhouse, we’ve been the grateful recipients of beach plum jelly, wild cherry jam, honey, eggs, lobsters, codfish, sweet potatoes, pickles, warm bread and kale soup, to name a few things.
Cilantro haters have been vindicated.