Cooking for two

Salmon grills nicely lying on citrus slices

For many people, cooking salmon on the grill poses challenges.

Do you grill it skin on or skin off? What's the best way to keep it from sticking on the grill? How do you know when it's done?

Often I see people placing salmon on a piece of foil set on the grill and cooking it that way. I wouldn't call that true grilling.

One of the best grilling tricks I came across recently is from Martha Stewart Living. You take citrus slices (lemon, lime or orange) and place them directly on the grill. Place pieces of salmon on top of the citrus slices and grill according to the recipe.

It's that simple.

Citrus Salmon With Basil Butter

Oil for the grill

2 center-cut salmon filets, about 5 ounces each

Kosher salt and ground black pepper to taste

6 to 8 lemon, lime or orange slices at least 1/4- to 1/3-inch thick

Fresh herbs such as basil or dill, optional

Basil butter (see note)

Set up grill for indirect cooking and heat to medium, 350 to 400 degrees. Try not to have the grill scorching hot. Clean and lightly oil hot grill.

Season the salmon with a generous amount of salt and pepper. Arrange sliced citrus on the grates. Top with some fresh herbs, making sure to put the sprigs directly on the citrus. Arrange the salmon on top of the citrus. Place a few dabs of the flavored butter on each filet, using about 1 tablespoon each. (Some of the butter will ultimately drip off.) Cover and cook until fish is opaque in center, about 15 minutes or until fish is just cooked through.

Carefully slide a long spatula under the citrus slices and remove them (with the salmon) to a serving platter or individual plates. Add another teaspoon or more of the flavored butter on top. Serve with additional lemon wedges along with the charred lemons.

Makes 2 servings.

Note: To make the basil butter, mash together 1 stick room-temperature unsalted butter; 1/2 teaspoon citrus zest; 1 tablespoon fresh citrus juice; 1 clove garlic, minced; 1 to 2 tablespoons torn basil, 1/2 teaspoon kosher salt or favorite all-purpose seasoning. Cilantro can be substituted for the basil. Add a pinch of cayenne pepper if you like.

Adapted from Martha Stewart Living

Food on 10/07/2015

Upcoming Events