“Food on the Hill” by Sue York
This week’s recipe…
Photo by Sue York/ladailypost.com
Grilled salmon
Fish seasoning:
- Equal parts of — No Salt Cajun Seasoning
- Onion Powder
- Garlic Powder
- — 1/2 part of Mesquite seasoning
- Salmon Filets with skin on
- Spray butter
- Seasoning (above)
Photo by Sue York/ladailypost.com
** If you need to freeze the uncooked fish filets, put them in a plastic zip bag and put in a little water and a tablespoon or two of lemon juice. Zip the bag with all of the air out and do not freeze for more than one month.
Photo by Sue York/ladailypost.comCheck fish filet for pin bones (run hand both ways on filet, if there either cut out or pull out the bones.)
Photo by Sue York/ladailypost.comCut into single servings. Dry the fish with paper towels. Spray pieces with spray butter, and sprinkle with a layer of seasonings. Spray again and sprinkle again with seasonings. Last “layer” – spray with butter for the third time. They can be cooked on grill or in the oven (350 degrees.)
Photo by Sue York/ladailypost.comPut fish pieces skin side down on hot grill. If you have thick pieces start them first and put the thinner pieces on in a few minutes. That way they will finish at the same time.
Photo by Sue York/ladailypost.comThey will be done when the fish is firm and it flakes with a fork.
Photo by Sue York/ladailypost.comHave a knife, a metal spatula, a plate and a spoon ready to take them off the grill.
Photo by Sue York/ladailypost.comSlide the spatula just above the fish skin and slide it forward. Just leave the fish skin on the grill until cooled. You may have to start the spatula by a cut with the knife.
Photo by Sue York/ladailypost.comOnce the filets are on the plate, turn them on their side and with the spoon and knife remove the gray fat layer. If you are cooking them in the oven, place them on foil on a baking pan.
Grilled salmon
Photo by Sue York/ladailypost.com