Marinade:
Pinch ground celery seed
Pinch minced garlic or garlic powder
Pinch lemon pepper
Pinch minced onion or onion powder
1 large handful fresh sage leaves, chopped (preferably red or purple
flavorful variety)
1 teaspoon chopped fresh thyme or lemon thyme
1/4 cup light olive oil
1/2 cup good quality balsamic vinegar
1/4 cup dry white wine
A few dashes of umeboshi plum vinegar (Available in Asian or gourmet
groceries. If unavailable, sea salt may be substituted)
Dash of water
Alden chips
2 large King salmon fillets
2 tablespoons fresh juniper berries, crumbled
Whole sage leaves
Lemon slices, for garnish
Preheat a grill.
Whisk together celery seed, garlic, lemon pepper, onion, chopped sage
leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of
water (quantities of liquid and dry spice ingredients are best adjusted
to individual taste). Place alder chips over coals of grill to add
flavorful smoke (mesquite may be substituted). Dredge fillets lightly in
marinade then rub in juniper berries and a few whole sage leaves. Place
on hot grill (medium high if controllable). Cook for about 10 minutes
per side. (Salmon is best cooked until it is still moist, but flesh
starts to flake easily with a fork and translucency is gone. Salmon is a
bit forgiving, so if it's not quite done, put it back on the grill...but
don't cook it until it dries out!) Garnish with lemon slices. This
recipe was provided by professional chefs and has been scaled down from
a bulk recipe provided by a restaurant. The FN chefs have not tested
this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.
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