After a busy day I was looking for something quick and easy to cook for dinner. Add in that we had another spectacular fall day here and I figured griling something would be the quickest, easiest way to get something on the table.
I stopped by the store and got some wild-caught Alaskan sockeye (my personal favorite), headed home, and pulled together some ingredients.
I also came to the realization that a pretty significant number of my cooking begins with garlic butter and lemon. And why not? Hard to lose with a base like that.
Some fingerling potatoes needed to be cooked so I quickly got those going and roasting in the oven (details in the roasted fingerling potatos post). Then I got the grill heating up and unwrapped the salmon.
The rest is pretty loose. I just try to make it like my Dad made it. It starts with melting butter in a small sauce pan over medium heat. I had a little too much butter for this piece of salmon, but oh well.
While it melted, I minced a few cloves of garlic, then tossed them in the saucepan. I was rushing it today and should have waited for the butter to completely melt before adding the garlic, and then sautéed the garlic briefly.
Next up was the parsley. This is the last of the parsley from my summer herb pot. I chopped some for the sauce, and hung up the rest to begin drying.
Next up is the lemon. I just squeeze in a little to taste, add a little salt and pepper, and heat it until it smells good.
The salmon was already on the grill pan, so I took the grillpan and the saucepan out to the grill, put the salmon on the grill, and poured the sauce over it. Again, as you can see, just a little too much sauce!
I turned down the gas grill to medium, and cooked it maybe 10 minutes? This is terrible that I can't remember. But I'm pretty sure it was 10 minutes. I checked it when I took out the potatoes and it need just a couple of minutes more, so I turned the heat up to closer to medium high, and took it out 3 minutes later.
I was pretty lazy today and got a quart of cut up fruit at the grocery story. A lot of people like to put lemon juice on fruit salads, especially to try to keep the fruit from browning. I got into the habit awhile back to use lime juice instead. I really prefer the flavor.
Although the fruit is already naturally sweet, I like to sprinkle a little sugar over the fruit, then add the lime juice, then toss it all together and let it macerate while preparing the rest of meal. It makes a nice, light syrup.
So this was dinner!
Labels: Main Dish
