Archive for March, 2016
Cooking Salmon on a Gas Grill
For grilling tasty salmon, you should purchase fresh fillets that are firm, light pink in color, and have smooth cuts. Avoid buying fishy smelling fillets or steaks that indicate old cuts. Also, do not forget to ask the fishmonger to retain skin on the fillets, so that they do not stick to the grill or break apart while cooking. If you are not cooking the salmon right away, refrigerate it until required. Mentioned below are some simple steps on cooking salmon on a gas grill with foil.
– The first step is to prepare the grill properly. If you have not used it for a long time, consider cleaning it first with a metal brush, and apply oil to reduce sticking. Then, preheat the gas grill at a high setting.
– As far as wrapping the rack with aluminum foil is concerned, it is optional for grilling salmon. However, if you are using a foil, you do not need to oil the grill. Instead, spray the oil on the aluminum foil before you place the fillets over it.
– In the meantime, you can prepare the salmon fillets by brushing them with your favored dry rub or marinade. For any fish recipe, do not marinate the pieces for a long time, or else, the flesh will lose its firmness and flavor.
– The next step is estimating the correct cooking time according to the thickness of the fillets. A half-inch thick fillet requires about 4 minutes of grilling; that is, 2 minutes per side.
– As soon as the gas grill is ready, adjust it again to low heat setting. With the skin side up, place the marinated fillets over the grill, and close the lid for cooking. Retain the lid until one side of the fillet is cooked properly.
– When the cut side is cooked for the estimated time (4 minutes for 1-inch thick fillets), open the lid, and flip the fillets carefully with a thin spatula. If desired, rub the cooked side with olive oil or butter.
– Cover the lid again, and cook the other side for the predicted time. Once the cooking time is reached, remove the cooked salmon from the gas grill, and allow it to cool down slightly.
– Your grilled salmon recipe will be done when it starts flaking easily. To check, insert a metal skewer in the thickest part of the fillets and pull a little. Well cooked fillets appear opaque with a tender and flaky textured meat. Work with the spatula to separate the skin from the meat.
Remember that while grilling a salmon on a gas grill, do not overcook it. Also remember that frequent turning will tear the flesh. With practice, you will be able to make grilled salmon like a professional. You can try different marinade or rub recipes to alter the flavor of your grilled salmon. Serve it with a spicy sauce and boiled red potatoes for an excellent meal.
1. As far as possible, avoid storing steak in the freezer.
2. Buy fresh steak on the day you would want to grill it.
3. If you do store it, ensure you defrost it completely before you start grilling a steak as it should come down to room temperature.
4. Depending on the thickness of the steak, the time required for defrosting will vary.
5. The grill should be preheated before the steak is placed on to cook.
On a Gas Grill
– The thickness of the steak should be 1 to 1½ inches.
– Make a line into the steak at a distance of an inch. This will ensure that the steak is flat when you are grilling it. At the same time, it will also ensure that meat is cooked well.
– Start the grill and let it heat up for 20 to 25 minutes. This is an important trick when you are using a gas grill.
– If you did trim the fat off, use it to rub on the grill bars. Be careful during this step as the grill will be very hot at this point.
– Rub your favorite marinade on the steak and place it on the hottest part of the grill.
– The time for grilling will depend on how much you want the meat to be cooked.
– When you remove steak from grill, keep it aside for about 5 to 7 minutes so that juices work their way through entire steak.
On a Charcoal Grill
– After the steak comes down to room temperature, submerge the steak into your favorite marinade for a few hours.
– Place charcoal in a single layer in the grill. Light the charcoal and let it burn till they turn ash gray in color.
– Using a brush, grease the grill so that the steak does not stick to it.
– Place the steak on the grill and let it cook properly on one side. Then, flip it over.
– Depending on the thickness of the steak, you may have to cook the steak at least 4 to 5 minutes on each side.
– After it is done, let it rest for 5 minutes before you serve it.
If you do not have a gas grill or a charcoal grill, then you may want to try cooking steak in the oven. According to some people, broiling steak is better than grilling it. It is up to you to decide which is the best method according to you. If you are not comfortable of using the time method, then you can also make use of meat thermometer to know whether the steak is grilled to perfection. Remember, practice makes perfect. Therefore, you will have your own trial and error moments before you become perfect at it.