In fall, we kicked our way through leaf piles that gathered in low places on sidewalks and drank in the smoky, apple-y aroma of the season. In winter we clambered atop snow banks and pretended to scale the Alps. In spring we were filled with the restless energy of kids who know vacation is drawing nearer.
We had an hour at noon, and the walk to school and back was 10 minutes either way. Our lunches at home - eaten to the drone of the local radio newscaster - consisted of meatloaf and mashed potatoes, hot dogs and beans, macaroni and cheese, an occasional casserole, and on Fridays, salmon from a can.
It was one of my least favorite lunches, always served with mashed potatoes, or peas or creamed corn. I thought it dull and tasteless, and probably, deep in my mind, I truly believed salmon came from a can.
It took decades for me to appreciate salmon, which with its distinct tangy taste is nonetheless extremely versatile though not the blank canvas that is chicken. It was only after I began eating lunches and dinners at good restaurants that I fully understood this fabulous fish. Being good for you was an added attraction.
It also took me years to fully grasp the male fascination in firing up a grill as soon as the weather hits 45 degrees. I've never been a huge beef eater so, well, it seemed like a big fuss about nothing.
Then, almost 22 years ago, I married a grill guy and suddenly building a fire and cooking something over it became a pleasant ritual. He was so enthusiastic about experimenting with marinades and seasonings that I got caught up in it. We've gone through a hibachi and a couple of Webers. I can't see investing in one of those fancy-schmancy gas grills, because I like all the trappings of a big old black Weber and its rituals.
Recently, I've been experimenting with grilling vegetables and fruit. A few years ago, I grilled peaches that were luscious but not photo worthy. This summer, I'm going to play around with vegetables wrapped in foil packets.
But I digress. Last night I made Grilled Mediterranean Salmon, using a recipe from the Mayo Clinic Website. (I should note that I always buy wild-caught.)
Fabulous! I used it in a salad along with olives, almonds and Asiago cheese for today's lunch.
What's your favorite way to eat salmon? What's the tastiest meal you've ever made on a grill?
4 comments:
This recipe is very good!
Nice Blog... congrats!
I would have to say that one of my favorite ways to cook salmon on the grill is on a cedar plank. We buy untreated cedar boards from the big box store, soak them in water, then place marinated salmon on them and cook on a covered grill. Great! It took me awhile to appreaciate the taste of salmon, but I am a diehard convert. Saw a salmon run on our recent trip to Alaska and it was the highlight of the trip.
I actually like canned salmon - totally unrelated to fresh of course - apples and oranges. I like it covered with fresh dill and some soaked wood chips thrown on the coals. Yay summer!
I use a fish holder for the grill, layer it with fresh herbs then lay in the salmon filets, lemon slices and more herbs on top then close the holder and grill til done. The fish is moist, flaky and very, very herby-delicious.
It's so good to see you back, Mimi.
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