Salmon up your bbq
Happy Summer time everyone! For those who didn’t realize it yet, you should be escaping to your closest water park, beach, lake, or pool because tis the season. Just this past weekend we had a Cook out or BBQ. Everything was good and wholesome. Everyone was happy and ecstatic at the fact that all food filled the yard with aromas that made us remember all the times of the past. Friends and family are what make these events special. For most, this season is what they wait for all winter. Aside from the drinks, the games, the laughter, everyone can agree that food is of most important at these functions.
To celebrate our hearts and health we should continue to not forget about our hard work this past year. Mancave would like to point out that although we strive for perfection, no one is perfect. To settle on into this summer season I’d like to show you a quick and easy recipe for summer fab salmon. Now you can go about this 1 of 2 ways. Ok, there’s 3 ways: 1 frozen, 2 market, and 3 freshly caught. Frozen salmon is likely the way to go, but this depends on your amount of time that is spent food shopping.
Frozen salmon comes in 2 divisions: a) Farm Raised b) Wild caught. Farm raised has all sorts of additions to raising these fish. Farm raised products add color to their salmon so as to appeal to the consumer. Aside from the appeal there is the fact that these fish are not wild and are enclosed with each other. At most times, it can lead to easier feelings on your pocketbook, but the health benefits don’t out weigh the cost. Secondly, salmon can be purchased frozen and is wild. This is straight from the boat to your freezer. No addidtives, no negatives. Most times on sale, and often in every supermarket.
Secondly, market bought fish. These markets would likely have freshly caught fish, but always ask which waters the fish came from, how they obtain their product, and if it were wild caught or farm raised. The market is where most vendors know the most about their product.
Lastly, lets go fishin’. If you are lucky enough to be around a salmon which makes its home in the river, then you are one lucky son of a B, especially if you know how to fish for it. There is nothing like freshly caught fish, of any kind. This is especially so if you cook with a smoker. Best ever.
Again this is summer time. Outside more than inside. Don’t deny the fact that warm weather will be here for a long time, because it won’t. Before you know it, it too, shall pass.
Here’s what I did with my market bought wild sockeye salmon. I kept it simple: drizzled olive oil, sea salt, finely ground pepper, and old bay seasoning. Placed my fish inside of a special fish grill tong so that it doesn’t fall apart and would be easily flipped. Now if you don’t have these types of tongs you may line your grill with foil and cook on that. With foil you have the added bonus of adding whole cloves of garlic. Heat to low and cook about 4-7 minutes per inch of thickness.
Bam, Boom, and Voila’ !
Let me know how it goes by commenting below. I hope your meal was as good as mine.
Angel
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