Barbecue Salmon for the Beach
From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm
Yield: 6 servings
2 ¼ lb fresh wild salmon fillet, skinned and pin bones removed
2 teaspoons fresh lemon juice or white wine, approximately
1 tablespoon fresh tarragon leaves
Season the salmon fillet lightly with the Creole seasoning. Sprinkle the lemon juice or white wine over the fillet. Strew the tarragon leaves evenly over the fillet. Drizzle with olive oil.
Place a piece of aluminum foil, larger than the salmon fillet on a hot grill. Poke a lot of holes in the foil with a kitchen fork. Place the salmon on the grill and close the cover. Cook about 10 minutes more or less depending on the thickness of the fillet and the desired doneness. Remove from the grill and serve.
Top with garlic butter, smearing the butter over the surface so that it melts.
This may also be done in the oven: Cover a baking sheet with aluminum foil and place the salmon on the sheet. Bake at 400°F for about 10 minutes more or less depending on the thickness of the fillet and the desired degree of doneness. Remove from the oven and serve. Top with garlic butter, smearing the butter over the surface so that it melts.
4 ounces unsalted butter, softened
1 tablespoon minced flat-leaf parsley, squeezed dry in a paper towel
½ teaspoon salt (optional)
¾ teaspoon Worcestershire sauce
¾ teaspoon fresh lemon juice
2 cloves garlic mashed to a paste
Beat butter until creamy. Add remaining ingredients and mix until blended.
Put a 9 inch piece of aluminum foil (plastic wrap or parchment paper will work as well) on your work surface. Spoon the butter down the center of the foil into a log about 1 inch in diameter. Roll the foil around the butter and twist the ends to make a sealed log. Refrigerate for up to one week, or freeze for up to 6 months.