In my family, which happens to be dominated by females (even our canine is a female), more often than not, I am in the minority. I love salmon, could eat it three or four times a week. A.J. won't eat salmon. His fish groups are catfish and trout and the trout better be speckled trout. I can easily pass off talapia and orange roughy on him. As for the homegirlz, Lauren won't eat fish; she's more of a fried shrimp kind of a Cajun. Kaitlin only eats catfish and only if it's fried and thin and crispy.
When I happen to be home alone for the evening, which isn't very often, I get giddy. The freedom!!! On these rare and special nights I can grill salmon.
The evenings have become very pleasant lately. I turn on the satellite radio and listen to my new favorite station, sip a little wine, stare at the mountains and fire up the grill.
If you like a little Asian flare, try this one out!
2 tablespoons canola oil, plus more for brushing on salmon
1 shallot, sliced thin
2 cloves garlic, minced
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup honey
2 tablespoons sesame seeds, toasted
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon rice vinegar
Salt and freshly ground black pepper
2 (4 ounce) salmon steaks
While the veggies are sauteing, brush the salmon on both sides with oil.
Season with salt and pepper.
Once the vegetables have softened, stir in the hoisin, ketchup, honey, sesame seeds, soy sauce and fish sauce and continue cooking for 5 minutes over medium-low heat.
Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
Heat the grill to high. If you have a slotted grill pan, use it to prevent the fish from falling through the grates. Place salmon on a grill pan skin side down, turn after about 90 seconds to sear the other side. Return salmon to skin side down , lower heat to medium and grill over indirect heat. Brush salmon with sauce and close the top. Grill until slightly charred on both sides. Continue to brush salmon with the sauce every minute or so until you reach the desired doneness, approximately 5 to 7 minutes per side.
Remove the salmon from grill to a plate and brush with more sauce. Allow fish to rest for 5 minutes. Garnish with fresh chives and serve
I'm not going to lie, I was planning on eating both of them (don't judge), but A.J. got home early and ate it. Yes he did, now he likes "that" salmon.
Here's Lauren's senior proofs...she got here way too fast!