April 9, 2008

Nancy Thompson’s Grilled Salmon

No story with this one. I got it out the hard copy "The Smith Family Cookbook." If anyone talks to Nancy can you please tell her that we'd love to have a little story to go with this one? All I can say is that it's hard to beat grilled salmon!

“An original recipe.”

Fresh salmon filets, cut into single serving-sized portions
Olive oil
Balsamic or white wine vinegar
White Worcestershire sauce
Seasoned salt lemon pepper

Wash the salmon fillets, leaving the outer skin on. Place them on a platter, and sprinkle with all the marinade ingredients. Let sit, in the refrigerator, for at least an hour.

While the salmon is marinating get the grill going. Set a serving platter to warming.

Grill over high heat, starting with the fish (non-skin) side down for 4 to 5 minutes, then carefully flipping the fillets to the skin side and grilling for another 6 minutes (this method retains the juices and makes the fish moister). Remove from the fill, remove the skin, and place the salmon on a warmed platter.
This salmon may be served with a variety of sauces, Fischer and Weiser’s roasted raspberry chipotle sauce being a good one.

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