make the salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
b>the size of the fish, and flatten it out on the table.
Put the Salmon on
gas grill to medium-high.
For the patties, place the ground chuck
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
ou like!) put all the ingredients in a blender or
b>the husk.
Soak in a large bowl of chilled water for
ater for at least 1 hour before before putting food on them
For perfect corn, before soaking, peel back the husk enough to remove
In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.
Add salmon and turn to coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally. Preheat the grill to medium-high heat.
Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes per side. Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.
Serve warm.
Start charcoal and let the coals go gray, and flame
b>the grill.
Put Your Blackened Seasoning on the salmon. This is not a case for
ell blended.
For the skewers: Thread the pieces of salmon and peppers onto
aspoon olive oil over each salmon fillet. Season each with 1
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
b>the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for
ll ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place
nd green onion.
Wash the salmon under cold water then pat
In a bowl, mix the brown sugar in the hot water until dissolved
Mix last 5 ingredients in a flat bottom container large enough to lay all Salmon Fillets on the bottom.
Place Rinsed and dried fillets flesh side down in marinade. Cover and refrigerate at least 1 hour.
Pre-heat grill on high. Immediately before placing salmon on the grill turn heat down to medium and spray grate with oil.
Place salmon on grate flesh side down first. Grill for 6 minutes and just before turning skin side down spray skin with oil. Turn and grill another 6-8 minutes.
Prepare a grill for high heat.
Season the salmon fillets with salt and pepper and drizzle with olive oil.
Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.