Friday Night Fish

Brisket_Fanatic

Will be the theme for the next few weeks. Salmon was lightly coated with olive oil the. Dusted with DP Raging River onto a 400 degree raised direct on the small. Onions on the side brushed with canola, salt and pepper grilled until tender. Fish pulled at 145 and plated with grilled onion, whole grain rice, carrots and just for fun a little leftover Mac n cheese blue box from the boys. Salmon was very good and grilled onion was awesome.

leo123

looks good to me. 

 I have a large egg and was thinking about a small to go along with it. Do you like your small egg?

Brisket_Fanatic

Thanks @leo123‌, love the small. Use it most of the time as it's just the wife and 2 kids and works for majority or the cooks. 

buzd504

145 seems high for salmon.

Brisket_Fanatic

Usually aim for 140, which is the safe temp, but this got away from me but still very moist and tender

buzd504

It certainly looks good.

Brisket_Fanatic

Thanks!

leo123

if you like salmon you should try this recipe. I made it a couple of times and it always turned out great.

  I love the seasonings of this recipe. Even if you don't use the plank. But the plank is good as well.

leo123

not sure if the link went through

http://allrecipes.com/recipe/cedar-planked-salmon-2/  

1

Doc_Eggerton

Since we eat it raw I don't worry about temp so much.  We pull ours in the low 130's or when the albumin starts to leak out.

Brisket_Fanatic

Doc_Eggerton said:

Since we eat it raw I don't worry about temp so much.  We pull ours in the low 130's or when the albumin starts to leak out.

I agree and also eat sushi grade salmon, however the stuff I buy is not that grade so I cook to 140, just my preference.

Brisket_Fanatic

leo123 said:

not sure if the link went through

http://allrecipes.com/recipe/cedar-planked-salmon-2/  

1

Sounds good, will give it a try