If you know anything about us, you know that we love fish and seafood. Just love it to death – and for good reason. We appreciate a good meal involving salmon which has been jazzed-up in a variety of ways, but when we want to keep things extra simple and healthful, there isn’t anything better than this simple grilled salmon. We feel pretty passionate about the health benefits and misconceptions related to this bounty of the sea, so please allow us to repeat the following from a previous salmon post:
Our fellow Americans: we do not eat nearly enough fish. Why do we eat like 80-something pounds of chicken per year and around 14 pounds of fish/seafood? We think it has a lot to do with the fact that American’s aren’t really sure how to cook fish. Oh, and it’s pretty expensive (it’s significantly cheaper to grow a chicken than it is to catch a fish). If you’re worried about nitrates being a problem, I suggest that you avoid watching any documentaries about how our chicken, beef and pork are treated, because you will find that very worrisome as well and may find yourself turning your nose up at those as well as fish.
Many of the folks we talk to feel like fish is just “smelly” and “gross.” When that statement is followed-up with “well, what kind of fish have you had?” the answer tends to have something to do with fish sticks or some other fish that couldn’t be construed as fresh by any stretch of the imagination. If you haven’t cooked fish before, please at least give it a shot.
Tip (unsponsored): We suggest wild salmon, and have had great success with Costco’s fresh, skin-on salmon filet, usually sockeye. We love Costco’s quality of fish/seafood. We have also been very happy with the salmon we’ve gotten from our local Asian market, so give that a try if you’ve got one. The prices are often quite good.
We prefer our salmon slightly undercooked, which means you will still see some bright pink color in the center. When preparing leftover salmon, enjoy it cold or separate it into a few sections and microwave it just until it reaches room temperature. Fish cooks very quickly and re-heating it will result in an unpleasantly tough, over-cooked texture. Have a fresh lemon or two on-hand as well. Use leftover salmon to make this amazing Lemon Spaghetti.
Have your kids help you choose a salmon filet. Our kids LOVE going down the fish isle, especially at the Asian market where they like to stop and watch the different varieties swimming about in their massive tanks. As you prepare and enjoy this meal with those you love, teach them about some of the health benefits of salmon:
- Salmon contain a lot of marvelous nutrients, but are most well-known for their omega-3 fats, which are great for your brain and which your body can’t make on it’s own so you must supply it through the food you eat. These acids are believed to lower your risk of all the major diseases you hear most about, such as heart disease and Alzheimer’s.
- Salmon are also high in selenium, which helps your brain function well, and vitamin B12, which helps your nerves stay healthy.
Since Salmon reminds us of Alaska, and Alaska reminds us of Eskimos, let’s learn a few things about these interesting people:
- The term “Eskimo” is actually sort of offensive to most natives. Although not politically correct either, they prefer the term “Inuk,” or Inuit (plural).
- The kunik, or “Eskimo kiss” is an intimate act where two people smell each others hair and skin. Since smell is the most powerful sense for memory, people who haven’t seen each other in a long while can receive a flood of memories about each other via this tradition.
- Because of the barren land and extreme cold, the ancient (and even many modern-day) Inuit thrived on a diet made up almost exclusively of meat, such as narwhal and seal. That kind of diet wouldn’t work for most of us who live in more moderate climates and have access to more Western ways of eating, but, somehow, the Inuit have been some of the healthiest of peoples in the world.
- Fresh salmon filet, skin-on (preferably wild sockeye)
- 3 lemons, halved
- kosher salt
- pepper
- extra virgin olive oil
- Heat grill to medium-high heat.
- Rub olive oil on the skin side of the filet.
- Flip and generously salt and pepper the flesh side, then drizzle with olive oil and rub.
- Place halved lemons on the grill, flesh-side down.
- Grill, skin-side down, for 4-6 minutes, or until skin begins to char.
- Flip using 2 spatulas. Grill another 3-4 minutes or until desired doneness.
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