Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: zueth on March 22, 2018, 01:32:15 PM
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I live in the PNW and go fishing quite a bit, so I always have chinook salmon in the freezer. One of my favorite ways to prepare the salmon is to pat dry fillet and remove pin bones, leave the skin on and pat dry. Then take out a jar of homemade pesto from the freezer and mix it with a little bit of olive oil and then spread that all over the top of the fillet. Next, preheat SRG on High for 10-15 minutes, then fill the smoker box with pellets and run on high for 5 minutes. When it is good and smokey, turn the temp down to low and put the fillet on the grill skin side down and cook with the lid down until IT of 126-128 and slide spatula between skin and meat (the fish will come right off the skin) and place fillet on plate on counter and let rest for five minutes before plating the salmon.
Salmon off the grill
(https://preview.ibb.co/eC2Bxx/Photo_Mar_21_8_41_22_PM.jpg) (https://ibb.co/deSdcx)
(https://preview.ibb.co/k1ZPHx/Photo_Mar_21_8_42_25_PM.jpg) (https://ibb.co/nLTjHx)
Salmon plated with a green salad with goat cheese, candied walnuts, craisins, and a balsamic vinaigrette.
(https://preview.ibb.co/ibWh4c/Photo_Mar_21_8_45_18_PM.jpg) (https://ibb.co/cpHN4c)
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That is outstanding!!!!