A Grilling Perspective

Despite the increased risk of Above the Slaw having more contributors than followers, I'm joining the party from Thousand Oaks, California to share my escapist cooking as well.  Unlike hungry4esq and VegetableMedley, I do most of my cooking outside on my trusty, well-worn 4 burner grill.  I admit it could use a little T.L.C., but I kind of like the grimy, greasy reminder of tasty meals past.  

Tonight Mom brought home fresh salmon from Fresh & Easy (an excellent West Coast supermarket chain that will soon be in a location near you).  We had no teriyaki sauce on hand, so I started digging through the fridge looking for something to flavor the fish.  When I saw the dijon mustard, I remembered an episode of Barefoot Contessa (the best cooking show ever) in which Ina Garten made Asian Grilled Salmon.  The marinade is simple: olive oil, dijon mustard, and soy sauce are whisked together.  That's it.  Let it sit on the salmon for ten minutes, and then it's grilling time!  Five minutes per side on a really hot grill gives the fish great grill marks and keeps it moist and tender.  Pour a little extra, unsued marinade over the warm fish, let it stand for five minutes and you're ready to eat.  I served the salmon with fried rice and a quick salad tossed in balsamic vinaigrette.  Man, so good!

Unfortunately, I wasn't inspired to take a picture of the meal until I finished inhaling it.  But, here's a picture that resembles the fish I made.  I ganked it from a foodie blog that followed Barefoot's recipe but didn't give her credit for it.

  

That's it for now.  Time to put down my grilling tongs and pick up my Crim Pro outline.