Recipe: Grilled Salmon Tranche
Now that 2012 is upon us, many people are thinking about eating healthier. One simple way to eat more healthfully is to eat more seafood.
Rich in nutrients and nutritious oils, fish and shellfish are incredibly versatile in the kitchen — perfect for a wide range of flavors and techniques. A little bit of knowledge about how to properly cook seafood can take a piece of fish from bland to sublime. As all ICE culinary students are taught, knowing the basics of techniques rather than just recipes can give you the tools you need to be an amazing chef. Grilling seafood seems basic but it can take a little practice to master, but once you master the basics you’re free to include whatever vegetables, sauces or spices you’d like to add into the mix. But before that, you must master the basics. This technique for grilling fish will get you started towards healthy eating in 2012.
- 2 salmon fillets
- Canola oil as needed
- Salt to taste
- Pepper to taste
Makes 2 servings
- Brush both sides of the salmon with canola oil and season with salt and pepper.
- Place the salmon on the grill and cook for 1-2 minutes.
- Turn the salmon 90° to create hatch marks and continue grilling for another minute or so.
- Repeat the process on the other side of the salmon, grilling to the desired degree of doneness.