A while back, The Missus and I found a great fish vendor at our local farmer's market. In particular, the Wild New Zealand Salmon they carry is the best salmon we've ever had. It ain't cheap, but then again, you get what you pay for. It's been some time since we've had this wonderful fish, so on Sunday, we picked up a nice piece.
First, I removed the skin with a boning knife, and cut the salmon in two pieces. After that, I seasoned it up with Rub Company BBQ and Simply Marvelous Pecan:
I set up my Kingsford Oval for indirect, and added a chunk of pecan and put the fish on the cool side of the grill to get some quality time with the pecan smoke:
You can tell by looking at the fish that it's going to be very moist and rich with all that fat marbling.
After about 10 mins, I moved the fish closer to the hot side to finish up. Whenever I have a piece of meat that is of uneven thickness, I place the thick side towards the heat so the thinner side doesn't overcook:
A few minutes later, I could tell the fish was done, so I pulled it off the grill. After letting it rest for a few, we plated it up with a fresh garden salad:
The fish looked so good, I thought I'd start my meal early before I even put the plate on the table:
It was indescribably moist and delicious! The two rubs played off each other perfectly, with a flavorful combination of sweet, savory, and spice.
Thanks for checking out my salmon.
First, I removed the skin with a boning knife, and cut the salmon in two pieces. After that, I seasoned it up with Rub Company BBQ and Simply Marvelous Pecan:
I set up my Kingsford Oval for indirect, and added a chunk of pecan and put the fish on the cool side of the grill to get some quality time with the pecan smoke:
You can tell by looking at the fish that it's going to be very moist and rich with all that fat marbling.
After about 10 mins, I moved the fish closer to the hot side to finish up. Whenever I have a piece of meat that is of uneven thickness, I place the thick side towards the heat so the thinner side doesn't overcook:
A few minutes later, I could tell the fish was done, so I pulled it off the grill. After letting it rest for a few, we plated it up with a fresh garden salad:
The fish looked so good, I thought I'd start my meal early before I even put the plate on the table:
It was indescribably moist and delicious! The two rubs played off each other perfectly, with a flavorful combination of sweet, savory, and spice.
Thanks for checking out my salmon.
