Kosta's
BBQ Salmon
*Suggested Beer
Pairings: Amber Ale, Flavoured Ale, Cream Ale*
Examples:
Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Kitsilano Maple Cream Ale - Granville Island Brewing, Rickard's Honey Brown, Raspberry Wheat Ale - Central City Brewing, Lemon Ale - Russell Brewing Company, R & B Raven Cream Ale - R & B Brewing, Authentic Wild Honey Ale - Nelson Brewing, Russell Cream Ale - Russell Brewing, Coastal Cream Ale - Shaftebury Brewing Company
Meat/Beer Pairing:
BBQ sauce and amber ale is a perfect match for any type of meat.
The sweetness in the sauce and the sweetness in the beer along with the roasted flavours will accentuate both the flavours in the food and in the beer. The flavoured beer will bring out the sweetness in the cure.
Cream ale will enrich the smoked flavours and cut through the salmon oils to clense the palate.
Curing the Salmon Before the BBQ
[Spring, Sockeye, Coho, Pink, or Chum]
Ingredients:
1½ to 2 lb. wild
salmon fillet (1-2 inches/2.5-5cm thick)
1 ½ tbsp. dark soy sauce
1 tbsp. ice wine, maple syrup, or brown sugar (and/or one of the beers
above, optional)
White pepper to taste, finely ground
1 tbsp. vegetable oil
Method:
Place the salmon fillet on a plate. Add the ingredients above in the order they are listed.
Let the salmon sit in the cure for 15 minutes with the meat side down on the plate.
Get the BBQ grill very hot (450 - 500 degrees F) then place the salmon fillet meat side down on the grill. Move it an inch or 2 back and forth for half a minute so that it does not stick.
Cook the meat side for another minute or 2 or until the meat is cooked to approx. 1/8-inch deep.
Turn the BBQ grill to the lowest setting and turn the salmon fillet with the skin side down. Close the cover on the gill and let the salmon finish cooking for another 4-5 minutes.
You can use your fork to check if it is done to your preference and taste.
When the salmon is done, place it on a plate, pour the marinade over it [recipe below], and cover. Let it sit for a few minutes.
Garnish
with chopped parsley and slices of lemon.
After-BBQ Marinade
In a bowl, mix:
4 tbsp. extra virgin olive oil
½ tbsp. Dijon mustard
1 tbsp. lemon juice or white wine vinegar
1tsp. tarragon
Salt and pepper to taste
Another mouth-watering recipe from Kosta the
Fishmonger ... for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.