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The Salmon

tach18k
tach18k Posts: 1,607
edited November -1 in EggHead Forum
Well thanks to all that gave me their ideas! I used some of them. I had 2 large salmon filets, and a small tri-tip. I soaked one filet in "World Harbors" blue mountain Jerk Sauce, the other in "Chef Paul Prudhomme" magic sauce, "Louisiana Red Pepper" The tri-tip was soaked in World Harbor Teriaki Sauce, The soaking was about 1.5 hours each. The meat was seared to a crusty black finish about 3 min each side, and pulled from fire. Later the meat, and salmon were put on the Egg.
The salmon was placed on a bed of sliced lemons. Longer story short, Rave reviews from a wife and 2 kids, 13 and 9 for the salmon, both were excellent and the jerk sauce seem to win ahead due to the sweetness. There were no other items to enhanced flavors. Neither salmon were spicy hot just OK. The meat was good also, that was mine, I'm not a salmon guy. Sorry no pictures, Oh I did also throw in some Pecan unsoaked chips for a little touch.[p]Thanks again, it was a good change from fast food
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