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Tonight's Humble Offering
beemrider
Posts: 23
Wild caught pacific salmon. Simply prepared with a 30 minute soak in maple syrup and balsamic vinegar. Salt and pepper prior to grilling direct at 375-400. 2 minutes flesh down followed by a few more following the turn. Brushed with remaining glaze.
Put the corn on way before the salmon.
It was all delicious.
Large BGE, Looftlighter
Komoka, Ontario, Canada
"You should see what I've seen with your eyes" - Roy Batty, Bladerunner
Comments
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Wild caught is the only way to go , looks great.Jacksonville FL
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Nice!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That sounds good!
What ratio of maple syrup to balsamic did you use?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:
That sounds good!
What ratio of maple syrup to balsamic did you use?
I used 2 Tbs of maple syrup and 3 Tbs of basic balsamic. Once the fish marinated for a half an hour I sprinkled with sea salt and cracked pepper. Easy peasy. If anything it needed a bit more salt but that could be added at the table.Large BGE, Looftlighter
Komoka, Ontario, Canada
"You should see what I've seen with your eyes" - Roy Batty, Bladerunner
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Looks like some good fish candy. Nice.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thats the way to go....hot and fast for salmon. No need to grill for much longer. Looks super tasty!When I'm not Eggin', I'm scootin' Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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