What type of grill is better to get, a Weber kettle grill( or that style of grill) vs Kamado grill stylePerhaps someone has experience or owns both grills who can tell me which grill type is betterI know they both use different method of heat distribution, etcThanks.
Please make sure that the salmon is fully defrosted before you begin cookingYou can accelerate defrosting by putting it in a bowl of water(Still in a plastic bag) When ready, season the salmon with pepper, sage and lemonHold the salt for a bit afterwardsHeat a bit of olive oil in a pan and let it come to the smoking pointPlace the salmon on the pan and for God's sake DO NOT MOVE IT! It is important that the fish sears on one sideYou can sprinkle it with some salt at this pointAfter about 4 minutes, (You can see the doneness), place the pan in the oven for about 10 minutes at 350 degrees Serve seared side up, with some thin slices of cucumber doused with oilve oil, lemon and salt and pepper
I cook the salmon on the stoveIn a large fry pan put defrosted salmon in hot panAdd olive oil to coat bottom of panSliced yellow onions, fresh chopped garlic, white wine and Lawyers garlic salt Put all ingredients in pan on top and sides of the fishCover with lidTurn down the stove to a simmerLet cook for about 10-15 minutesFlip the salmon and simmer again coveredServe with brown rice and a fresh vegetable.
Defrost your salmon steak firstSprinkle it with kosher salt and fresh ground pepperPlace in baking dish on top of some sliced leeks or celeryAdd some white wine and cover with foilBake at 400 degrees for 15 minutesBaste with your favorite teriyaki sauce or with a wine/butter mixtureContinue baking until cooked thru.
In a covered casserole dish place the salmonDrizzle each with a little olive oil or a dollop of butter/margSeason lightly with pepper and seasoning saltOn each steak place a sprig of fresh dill (or sprinkle with dry dill or Italian seasoning), a sliced onion ring, and a slice of lemonAdd about 1/4 cup of some water, stock, or white wine and bake a 425 degrees F for about 15 to 25 minutes, or until fish flakesThe onion and lemon are just for flavorDiscard when done.
