Paper Palate

Sunset magazine has perfected the “focus piece” food article.  With all the options they provide in this month’s piece on grilling salmon, there has to be something for everyone.  I have a friend who spends two weeks in Alaska every summer and comes home with more wild salmon (and other fish) than he knows what to do with, so I think this article will come in handy pretty soon.

Salmon is great for grilling because it will ”holds up to the heat without falling apart.”  It fits well with a summer barbecue because it is ”special enough for company, still simple enough for weeknights.”  Sunset categorizes the recipes as basic, fun flavor, and with a twist.

The basic recipes for grilling salmon begin with Cedar-Planked Salmon, which has a “deep, woodsy taste and keeps it moist by protecting it from the flames.”  Next is Pinot-Plank Salmon Fillet, which includes the interesting mix of both Pinot Noir and Gewürztraminer, with fresh rosemary, marjoram, and thyme.  Taku Lodge Basted Grilled Salmon is called “legendary” by the magazine, with a fancy but easy preparation.  The last basic recipe is Barbecued Salmon Fillet with soy sauce, lemon juice, and white wine.

In the “fun flavor” category, Sunset takes advantage of a spice rub with Fennel-Spiced Wild Salmon.  Grilled Salmon with Charmoula uses a spice mixture of paprika, cumin, coriander, and cayenne  on the salmon and is accompanied by is rubbed onto a whole boned salmon fillet and grilled with zucchini and peppers.  Grilled Lemon-Dill Salmon with Cucumber Salad rounds out the fun flavor group.

Salmon “with a twist” is up next, with Double Salmon Burgers, and Salmon Avocado Tacos, Grilled-Salmon Salad.Photo from Sunset.Photo from Sunset.

Photo from Sunset.