Kosta's Barbequed Salmon - The Salmon Shop - Kosta Zogaris
Suggested Beer Pairings: Amber Ale, Flavoured Ale, Cream Ale
Examples: Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Kitsilano Maple Cream Ale - Granville Island Brewing, Rickard's Honey Brown, Raspberry Wheat Ale - Central City Brewing, Lemon Ale - Russell Brewing Company, R & B Raven Cream Ale - R & B Brewing, Authentic Wild Honey Ale - Nelson Brewing, Russell Cream Ale - Russell Brewing, Coastal Cream Ale - Shaftebury Brewing Company
Comments: BBQ sauce and amber ale is a perfect match for any type of meat. The sweetness in the sauce and the sweetness in the beer and roasted flavours will make the both the flavours in the food and in the beer distinct. The flavoured beer will bring out the sweetness in the cure. Cream ale will enriched the smoked flavours and cut through the salmon oils to clense the palate. Curing before B.B.Q.
- 1½ - 2 lb. Wild Salmon fillet 1-2 in (2.5- 5cm) thick. (Spring, Sockeye, Coho, Pink or Chum)
- 1 ½ tbsp Soy sauce - dark
- 1 tbsp Ice wine, Maple syrup or Brown sugar (Use one of the ingredients above, optional)
- Finely ground white pepper to taste
- 1 tbsp Vegetable oil
Place salmon fillet on a plate. Add the ingredients above in the order they are listed. Let the salmon sit in the cure for 15 min. with the meat side down on the plate. Get B.B.Q. very hot 450 F - 500 F. then place salmon fillet meat side down on the B.B.Q. Move it an inch or two back and forth for half a minute, so that it does not stick on the B.B.Q. Cook the meat side for another minute or two or until meat is cooked to approximately 1/8 inch deep. Turn the B.B.Q. to the lowest setting and turn the salmon fillet with the skin side down. Close cover on the B.B.Q. and let salmon finish cooking for another 4-5 minutes. You can use your fork to check if it is done to your liking. When salmon is done, place on plate, pour marinade on top and cover. Let sit for a few minutes. Garnish with chopped parsley and slices of lemon.
Marinating after B.B.Q .
In bowl mix:
- 4 tbsp Extra virgin olive oil
- ½ tbsp Dijon mustard
- 1 tbsp Lemon juice or white wine vinegar
- 1tsp Tarragon
- Salt and pepper to taste
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