Grilled salmon, sprouts, salad and steamed rice


 
Looks like a good bbq taste on that cook.....
I question the salmon as I never cook it like that.....I find the precious fats of the salmon to be so special I cannot let any of them escape.
Looks like a medium or less cook, how did you find the oils?
 
Darryl - swazies said:
Looks like a good bbq taste on that cook.....
I question the salmon as I never cook it like that.....I find the precious fats of the salmon to be so special I cannot let any of them escape.
Looks like a medium or less cook, how did you find the oils?
Click to expand...
you're spot on. the thinner pieces (belly and tail sections) were puled really quickly but hit medium. the loins were seared only and were very rare to rare on the inside with a nice crust on the outside. sears were around 45 seconds to 1 minute max then moved to indirect as i added new fillets onto the direct coals. loins cooked first and flats cooked last.

the oils/fats ran into the rice really nicely. and the fats didn't get that burned flavor due to the limited exposure to direct heat.

plenty of flavor all around. the salmon was very light S with P and granulated G, a dash of hot chili powder and pinches of granulated sugar. the seasoning complimented the salmon not overpowered it. hope this helps.
 
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