Photo courtesy of BeckySue Becker. Yes, this is her actual dare dish!
Growing up 5 minutes from Lake Superior had many advantages. One of my favorites was the scenery… one of my worst (other than the 20′ + snow that fell each year) was smell of Lake Trout my father caught. No not just the raw fish… it was the aroma that filled our house when my mom cooked it (even though we had a mac daddy Jenn-Air downdraft… which was a prize possession back in that day)! My mother was an amazing baker and a really good cook. I learned from the best really early on. But how she prepared a fillet left something to be desired … especially when my nose was in the mix! The aroma of breaded fried fish ruined me.. and here I am (many) years later, and I cannot stand the smell of fish. I love to cook. I love fresh things. I strive to cook healthy. I hate FISH. ugh. Over the last (many) years people have said different sorts of “ohh you need to try MY way of cooking, or ordering fish”. Each and every time my end conclusion was the same. Yeah, thanks, but no thanks!
Well today is a day worth writing on the calendar.. or at the least, to blog about! I stumbled across a salmon recipe a few weeks back that sounded incredible “Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze”. The only part of the name, and the ingredients, that made me skeptical was the SALMON! Several friends warned me to not test the waters with Salmon, but I just had a gut feeling…
As I prepared this dish I forced myself to be optimistic… until it hit the grill. Right then I was (even more) thankful for my husband manning the grill. I quickly became a pessimist, and I dwelled on the misery of the fish aroma overtaking my appreciator pallet. I even prayed. How silly I am.. felt.
Side dish? I chose grilled asparagus with (Boursin) cheesy bread crumbs. Considering I had no experience with pairing, I think I did a pretty good job .. it was slightly sharp to give a good balance to the Sweet, Saucy and Spicy Fish! So … here the moment comes.. dish in front of me. I feel breathless while my husband dives in.. darn near face first. After HIS first (2nd.. and 3rd) bite(s) my nerves were calmed. “oh my”… “wow”… “ohhh this is good”. I let my guard down and held my breath for the first bite. The moment felt like a dare. I pondered every past moment that I tried fish, when the end conclusion was the same.
I deliberated as long as I could, and the moment arrived. This was a huge moment for me. I love the ingredients, other than the obvious. Could I possibly change the one thing in life I thought was awful? Yes. I did!! I was in shock for the first few bites… waiting for the awfulness I was accustomed to. I cannot deny that I had SOME fishy taste… but party on my pallet was over ruled! So I put a sock in mouth of my fears and enjoyed my meal!
I confirmed (once again) the reason I do not have the desire to eat out in restaurants. I love fresh things and I love to cook. And I have learned a GREAT amount (from America’s Test Kitchen.. aka Cook’s Country Magazine… aka Cook’s Illustrated Magazine) that good, fresh, mouth-watering dishes are not hard. They have been tested…and I have tried. To date, not one has failed me … even FISH! America’s Test Kitchen is the God of all recipe books.
I like fish. Do I love it? Jury is out. Next I am going to hunt for (recommended from friends) recipes that use Sea Bass and Tilapia. Who knows, it might (hopefully) become a staple in my home!
To download a printable version of this recipe, click on the downward red arrow!
Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze
Serves 4
Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.
| 1/2 | cup apple jelly |
| 1/2 | cup packed fresh cilantro leaves , including stems |
| 2 | tablespoons cider vinegar |
| 2 | medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) |
| 2 | scallions , chopped rough |
| 1/2 | teaspoon red pepper flakes |
| 2 | tablespoons unsalted butter |
| 4 | salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed (see Step by Step) |
| Salt and pepper |
1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.
2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.
3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.
4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it.
Serve. Enjoy like there is no tomorrow. =)
