I haven’t had a chance to post much lately, but that doesn’t
mean that I haven’t been cooking as I normally do, or playing in the gorgeous
fall weather here in Portland, Oregon. All it means is that I haven’t had the
time to take decent photographs of my activities. The hasty pictures I’ve taken
with my Nikon D7000 have looked more like mediocre snapshots, something many of
you wouldn’t mind seeing, but something I usually resist the urge to post.
This gorgeous, wild Coho salmon fillet deserved a little of my
time. It was so fresh, it only smelled of the ocean water it swam in.
I knew I would marinate it and grill it, using one of my
favorite recipes, Teriyaki Grilled Salmon, from the Nordstrom cookbook, Entertaining at Home. I love this recipe
and have used it many times. It produces a beautifully flavored fish that
becomes slightly sweet and crisp around the edges. The recipe includes
ingredients and directions for an Asian salsa, which I don’t use, because I’m
in love with my mango
salsa recipe, which is the perfect addition.
½ cup soy sauce
¼ cup water
2 tablespoons mirin (a Japanese sweet rice wine used for
2 tablespoons firmly packed brown sugar
¼ cup granulated sugar
2 garlic cloves, minced
1 teaspoon peeled, fresh ginger
2-½ pound salmon fillet, skinned and cut into 6 equal
portions, each about 4-inches square (I don’t skin my salmon fillet)
To make the marinade, in a saucepan over medium heat,
combine all the ingredients except the salmon. Cook, stirring occasionally,
until the sugar has dissolved and the mixture comes to a gentle boil, about 3
minutes. Remove from the heat and set aside to cool completely.
Place the salmon fillets in a 1-gallon lock-top plastic bag
or shallow dish. Pour the marinade over the salmon, coating all sides well.
Squeeze all the air out of the bag and seal it, or cover the dish. Refrigerate
for at least 1 hour or up to 4 hours.
Prepare a medium fire in a charcoal grill, or preheat a gas
grill on medium.
Remove the salmon pieces from the marinade and season with
salt and pepper. Brush the grill grate generously with vegetable oil. Place the
salmon directly over the fire. (Since I keep the skin on, I put salmon on the
grill flesh-side down.) Cover the grill and cook until a spatula inserted under
a fillet easily lifts the fillet, about 3 minutes. Rotate the salmon 90-degrees
to create cross-hatching and cook 2 more minutes. Carefully flip the salmon
over and continue grilling, covered, until the fish flakes easily with a fork,
about 5 minutes longer.
Note: If you start with a whole fillet like I did, the pieces
will be different thickness, due to the tapering shape of the fish. The thinner
pieces cook faster. Check carefully and take them off the heat sooner. Don’t
overcook your salmon!