Grilled Salmon Oriental

Cajun

Another Variation on a theme[p]Grilled Salmon Oriental [p]4 salmon steaks, about 11/2-inch thick
Coarse salt
2 Tbsp. soy sauce
1 Tbsp. lime (or lemon) juice
1 Tbsp. grated fresh gingerroot
2 Tbsp. fresh cilantro leaves, chopped
Vegetable shortening for the grill [p]This is actually a Japanese technique for tuna, but farmed salmon can be made quite unusual with these seasonings and is very easy and quick to cook. Sticking to the grill is the hard part of any kind of grill cooking. [p]The best insurance against this is to grease the grill (cold) with lots of vegetable shortening like Crisco before cooking. Then get the grids smoking hot and when the fish is placed on it, do not move it for at least three full minutes. [p]Fish, or just about anything else for that matter, cooked on the bone with its skin is always tastier than fillets. I like grilled fish served with a mixture of grilled eggplant, zucchini, onions, and garlic marinated in olive oil. [p]These can be done before the fish, which cooks very quickly, and kept on the warming shelf - for the greatest ease, use a hinged basket so that vegetables are easily turned over the coal. [p]Rinse, pat dry, and rub the salmon steaks with a little coarse salt. Mix together the soy, lime juice, and gingerroot, then rub this into the fish. Spray the steaks with oil before putting them on the grill, which should be red hot and well-greased. Do not attempt to move them for at least 3 minutes or they might stick. [p]Turn once and grill the second side to your taste - I prefer medium rare, but many people definitely do not. Arrange the salmon on warmed plates and sprinkle with the cilantro, or, if preferred, chopped flat leaf parsley.