This is the perfect recipe to treat this delicate fish. Chef Lee loves eating this fish not only for the health benefits, but for the flavor. The fresh sockeye salmon has a full-flavored, crab-like flavor because this fish dines mostly on small crustaceans such as krill. This is not the fish to use with complex sauces. My advice is to grill over hardwood or cedar plank. If you like complex sauces, use a farm-raised salmon. Let the sockeye shine.
2 pounds fresh sockeye salmon fillets
4 ounces fresh lime juice
2 cloves garlic, minced
4 tablespoon Octtavio Spanish Olive Oil (New item at the Cooking Connection)
1/4 cup fresh cilantro, coarsely chopped salt and pepper to taste lime wedges
Combine lime juice, garlic, olive oil, salt and pepper. Marinade the salmon for 20 to 30 minutes. Save some of the marinade to brush on the salmon while cooking.
Pre-heat grill to 450. Make sure the grill is nice and clean.
Place salmon flesh-side down directly on the grill, cover, and grill for 2 to 3 minutes. Turn 90 degrees and cook for another 2 minutes. Turn salmon over, add marinade and finish cooking with skin-side down.
Cook until the salmon has turned opaque at the thickest part of the fish or at your desired doneness.
Garnish with cilantro and fresh lime wedges.
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