Sesame Crusted Salmon

This is a super-simple recipe, fast enough for a weeknight but upscale enough for guests. I thank my coworker and friend, LaeLoni, for sharing her dad's method for cooking fish, and my dad for supplying our trout. (I've added my tips, too.)

This may not be the most Fall-ish recipe, but we grill year-round. Brave the cold to try it & you'll save washing a pan!

Marinate your fish in soy sauce for 30-60 minutes in the refrigerator. (I put 4-6 thawed salmon steaks in a gallon-size Ziplock with about 1 cup of soy sauce.)

Get your grill hot. In a breading dish (or shallow bowl), mix grated Parmesan cheese and sesame seeds in a 1:1 ratio. (Use about 1/2 to 1 full cup of each.)

 

Lay out a sheet or two of tin foil and spray non-stick cooking spray (Pam) on the foil. Using a fork, remove each fish fillet from the soy sauce, coat both sides in the cheese/sesame seed mixture, then place on foil. I put 2-3 fillets on each sheet of foil, then slide a cutting board underneath to transport to the grill.

Grill on med-high heat for 8-10 minutes each side, depending on the thickness of your fish. You can check for doneness using a meat thermometer or checking if the fish flakes with a fork. Enjoy!

*I make this with thick, skinless salmon fillets - marinate about 1 hour, and cook about 15-18 minutes total time (we like our fish a little crispy). It also works great with large trout fillets, with skin on one side - I just skip the marinade step and brush some soy sauce on top, sprinkle the cheese/sesame seed mixture on the no-skin side and don't turn it over while grilling.

Mangia! (Eat!) . . . Cindy Lou Who

Food Challenge: Grab and Grill

It's that time of year, time to get outside and cook the way nature intended, over an open fire. That's right, it is grill and barbecue season and that means we at Saltbox House challenge our readers and authors to do just that; to grab and grill something.  There's nothing hard about grilling on a simple gas grill, but when it comes to Charcoal grilling it may get tricky. Either way, we challenge you to fire up your long time favorites or venture out and try something new. Good luck! 

Fun facts about Barbecuing

Briquettes were invented by Ford and Edison- in 1920, Henry Ford made his own briquettes from sawdust and wood chips that where laying around in his car factory. he put it together with the help of Edison. Later on, Kingsford bought the invention and commercialized it (It was a success).
 

Father's Day is the biggest BBQ day next to the 4th of July
 

* When it comes to who will be barbecuing it is dad 60% of the time. But, when it comes to who chooses what to BBQ, it is mom 100% of the time ;).
 

The Most common BBQ items are: burgers, chicken, hot dogs, and corn on the cob

General Grilling and BBQ Tips:
 

SETTING UP A CHARCOAL GRILL-

Use high quality hardwood charcoal to make the hottest, longest lasting fire.

Line the bottom of the fire bowl with aluminum foil.

Allow the starter fluid to remain on the coals for a minute before lighting.

Let the coals burn for about 35 minutes before placing food on the grill.

Allow 1 inch space between the coals.
 

STORING BRIQUETTES-

Charcoal briquettes should always be stored in an airtight plastic bag since they will absorb moisture very easily-that way, you will have as good as new briquettes next time.
 

CLEANING TRICK-
Window cleaner sprayed on a warm grill (not a hot grill) will make it easier to clean. Do this shortly after you are done barbecuing your food.
 

A COMMON MISTAKE-

Always turn steaks and chicken with tongs to avoid puncturing them. By not puncturing them, your meat will not dry out and will remain as juicy as ever.

BBQ SAUCE & POULTRY-

BBQ sauce generally has sugar in it so it can burn easily.

Don't put the BBQ sauce on until it is almost fully cooked.

The best way to BBQ Poultry is to cook on a lower heat and for a longer time period.

COOKING AHEAD OF TIME (GRILLING FOR MANY)-

You can have burgers ready to go by reducing their grill time.  Layer your patties between tin foil on a cookie sheet and bake them at 350 degrees for 25 minutes. Then finish them on the grill. For hot dogs, bake for 10 minutes.

Flavor Tricks:

Bury an onion wrapped in foil in the coals for an hour, you love the flavor it gives to your burgers.  

Different herbs can be placed on the coals to flavor food. Some of the best are Rosemary and Basil .

When wrapping corn in tin foil for barbecuing, place a sprig of marjoram next to the ear of corn.
 

Wood chips on the coals will add flavor

Nut Shells on the coals will also add flavor

Safety Tips:

If coals ever get inflamed or too hot, you can always lay lettuce leaves on them.

Coat your grill with oil (spray is best) before starting the fire then clean it shortly after you are done barbecuing.
Never spray the oil on the grill after the fire is started if you want to keep your eyebrows ;)

Never re-use the same plate or utensils that you handled your raw meat with.

Barbecue Resource- Bader, M. 2003. 20,0001 Food Facts, Chef Secrets, & Household Hints. USA, Bader Publishing.

Veggie Skewers

National Something on a Stick Day had me going with what would be fun to do. My fist thought I had to admit was homemade dipped corn dogs. I don't what it is but, they take me back and I know that I enjoyed them a lot as a kid. But, as I grew older and realized the meaning of real food and junk food, I thought that I should cut back a bit and experiment with a more healthier alternative. So, I decided to talk about our families favorite thing to put on a stick. Yes, it is veggies. We basically put largely cut peppers, red onions, yellow squash, and zucchini squash and red potatoes. But, we have gone as far as using egg plant, carrots, and celery. They are all great ideas. The seasonings can be anything from a mixture of Salt, pepper, paprika, parsley, basil, garlic salt, dill weed, onion powder, and oregano.

Another way to get a good seasoning mix of veggies on the grill is to mix a little olive oil, water, your seasonings, and veggies in a bag and marinate them for about 15 minutes or so. The results are great.


But, if time is not there for you to do so, just season them raw before and a little during the grilling process.

The results will still be fantastic!


Sometimes, I feel the need to boil some of my veggies for a minute or two to speed up the process (especially with the potatoes) and if I think I need a softer veggie instead of so crunchy. However, I prefer just grilled as is will most of the veggies.


What are some veggies you have enjoyed grilling?