"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!
Baking & Cooking
Saturday, March 28, 2009
Lemon-Pepper Grilled Salmon
Salmon has become my older son's favorite fish because "it's got real flavor unlike the haddock which does not taste anything at all to me."
I myself like salmon, especially when grilled. Actually, I almost always cook salmon this way, with only the basic of ingredients, then enjoyed with rice and some slices of ripe tomatoes sprinkled with salt.
I usually cook just half of the fillet (with intact skin), which will be all I and
my two sons can eat during a meal time (husband does not like salmon; too strong a flavor for him). Whereas before I cooked salmon on a iron griddle placed atop the stovetop, now I use the George Foreman grilling machine (small one, probably costs <$20 nowaadays). The cooking time is less since it cooks both sides at the same time (max 6 minutes depending on how thick the fillet is) and tends to close in the heat; clean up is easier; and I don't have to worry about flipping the fish over. To clean, I just let the machine cool down a bit, wipe it with non-abrasive slightly soapy dish sponge while still warm, then rinse with a bit of water, careful not to get water inside the machine (I hold it sideways).
1/2 salmon fillet (actually amount depends on you)
Spices -- see slideshow so you know what I mean
Sprinkle fillet with garlic salt, approximating how much you need for the amount of fish you have.
Generously sprinkle with lemon-pepper to really cover the whole surface. Let sit for about 5 minutes. Meanwhile, plug in the grilling machine.
When hot, spray or brush the grilling surface with oil.
Place the fillet on the grill and let cook for 4 to 6 minutes. (Fish is done when flaky all the way. Do not overcook!) For this piece, I had to turn around the fish after the first 4 minutes to cook the thin part further, as it was not touched by the upper grill. The closed-in heat further cooked that when turned around.
Posted by Manang at 3/28/2009 11:42:00 AM