Salmon and Veg's

a stick

OK, the veg's were in a foil pack. Foiled some carrots with half of a diced and peeled granny smith apple. Sprinkled with "Sugar in the Raw" and minced onion, forgot the sage sprinkles but it was a tasty treat at 400 for ten minutes.[p]Salmon - I did Nature Boy's Maple Salmon from dizzypig.com, These dinky things only needed about ten minutes. 4 minutes, flip and brush. 5 minutes, flip and brush. 2 more minutes and take off. OK, that's 11 ...[p]I'm trying to get more creative with my veggies. Any suggestions are welcome.
[ul][li]Maple Salmon[/ul]

Nature Boy

astick,
Here is how I like to do veggies.....posted this a long time ago, and just dug it up. It is a cut and paste, so sorry if the formatting is wacked.[p]Here goes. For what it is worth, we really like them done this way, and guests seem to like them as well.[p]First of all, I use a grill topper "wok" with small holes in it. The first one I used had an enamel looking shiny black coating, but that did not hold up very well to the hi temps I like to use. The enamel flaked off, and little black specs would end up in my veggies. Not good. So I picked up a "Hoffritz" grill topper wok, that has a teflon type of coating which seems to be holding up much better so far. I think it was 19 bucks.[p]My favorite combo of veggies is asparagus, mushrooms, sweet onions and pineapple, but other combos work great as well. Green beans, red peppers, onions is one more example. Or maybe Zucchini, shrooms and onions. The possibilities are vast, and only limited by your imagination. Mushrooms, sweet onions and pineapple really add a lot IMO.[p]I slice the veggies and put them in a large bowl about 30 minutes prior to cooking. Nice big chunks. Then in a small bowl I mix up seasonings...again let your imagination go. The critical thing is to use some oil in the mix to "coat" the veggies. As an example of something I do often:
1-2 tbsp soy sauce
1-3 tbsp wine, sake or mirin
1 tbsp oyster or fish sauce
1 tsp of garlic powder (or fresh garlic)
1 tsp sugar
pepper to taste
and 2 tbsp or more of peanut oil.
Maybe a bit of sesame oil, or a tsp or so of your favorite rub. Maybe some lime juice. [p]Pour over veggies and toss with your hands to coat. Let sit 15-30 minutes. Any longer and the salts start yanking moisture out of the veggies and they shrink.[p]Once you have a good hot fire, and a glowing bed of coals all the way accross the firebox you are ready (not a huge load of coals like you would use for turbo temp steaks, but a smaller load, like what you have left after cooking chicken pieces). Place the grill topper wok (sprayed with oil) on your grate directly above the inferno, and close the lid. Dome should read between 500 and 750. After a minute or so carefully open the lid, and dump the veggies in. It should make a crisp sizzling noise as
the veggies contact the hot steel. Spread the veggies out fairly evenly and close the lid. After 2-3 minutes open and stir well. You should see a hint of browning on some of the veggies. Close lid again and wait another couple minutes, and repeat this process until they are done to your liking. 5-8 minutes usually is perfect. We like them with a bit of crunch.[p]Cooking in a regular wok is good, and you will end up with plenty of juices, but it is not the same. There is something really special about the effect that the high heat, open flames and smoke have on he veggies. [p]Thanks...and glad you enjoyed the salmon!
Chris

Nature Boy

BTW, that teflon grill topper I mentioned is not the best either. Better than the enameled one, but the one I have now is stainless. Ones with no coating are by far the best choice.
Cheers!
Chris

a stick

Nature Boy,[p]Great info! Looks like I'm heading to buy a grill topper during my lunch break.