Philosophy

I like to cook, but I don't like it to get complicated. The less ingredients I have to deal with, the better. I'm not very patient in the kitchen, so when I cook, I want it to come together fast. I also don't have a super-well stocked kitchen, so I've really just got the basics to work with. I don't use many exact measurements, but fortunately, most of these recipes are hard to mess up. As they say, baking is a science but cooking is an art.

Saturday, August 9, 2008

Grilled Salmon

Since fish has a more delicate texture than other meats, grilling salmon takes a little finesse, but it's well worth it for the result.

Ingredients
  • Salmon fillets
  • Extra virgin olive oil
  • course salt (ie: kosher salt)
  • Sesame Ginger marinade (optional)
Drizzle a few teaspoons of olive oil onto the salmon fillets and brush or rub with hands to evenly coat each side. Lightly sprinkle on the course salt. Grill the salmon, starting at high heat and immediately reducing to medium/low. Use a spatula to gently separate the salmon from the grill to prevent sticking. Brush on the sesame ginger marinade just before removing from the grill. Serve immediately.
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